Ingredients

For the chicken:

• About 1/4 cup hot sauce, such as Frank’s Red Hot
• About 2 tablespoons Worcestershire sauce
• About 2 tablespoons yellow or Dijon mustard
• About 1/4 cup red onion, grated
• 3-4 cloves garlic, crushed
• About 1/3-1/2 cup extra virgin olive oil (EVOO)
• 6 boneless, skinless chicken breasts
• Poultry seasoning (freshly ground) or kosher salt and coarse black pepper

For the egg and potato salad:

• 2 1/2-3 pounds medium potatoes, peeled
• Salt and pepper
• 6 large hard-boiled egg yolks plus 4 whole hard-boiled eggs
• 2-3 tablespoons hot sauce, for medium to spicy heat level
• 3 tablespoons yellow or Dijon mustard
• 3 tablespoons sweet pickle relish
• 1 tablespoon Worcestershire sauce
• 1 small onion, grated with its juices
• 1 tablespoon sweet paprika
• 2 large cloves garlic, pasted
• About 1/2 cup mayonnaise
• Garnishes: finely chopped parsley, chili peppers and sliced sweet pickle chips

Description

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