BASIC BARBEQUED CHICKEN
For the sauce:
1 1/2 cups ketchup
1/2 cup packed dark brown sugar
3 medium garlic cloves, finely chopped
3 tablespoons cider vinegar
3 tablespoons Worcestershire sauce
1 1/2 teaspoons paprika
3/4 teaspoon freshly ground black pepper
1/4 teaspoon celery salt
1/2 cup water
For the chicken:
3 pounds boneless, skinless chicken breasts or bone-in, skin-on chicken pieces
2 tablespoons vegetable oil, plus more for coating the grill
Kosher salt
Freshly ground black pepper
For the sauce:
Combine all of the ingredients in a small saucepan over high heat. Bring to a boil, stirring until completely incorporated. Reduce the heat to low and gently simmer until the flavors have mingled and the sauce has thickened enough to coat the back of a spoon, about 30 to 40 minutes.
Remove from the heat and let cool to room temperature. If not using right away, cover and refrigerate the barbecue sauce for up to 2 weeks.
For the chicken:
Heat a gas or charcoal grill to medium (about 350°F to 450°F) and rub the grates with a towel dipped in oil. Meanwhile, if you’re using chicken breasts (either boneless or bone-in), cut them in half crosswise. Pat the chicken pieces dry with paper towels and place them on a baking sheet. Coat them on all sides with the measured oil, and season with salt and pepper.
When the grill is ready, place the chicken on it (skin-side down if using skin-on), close the grill, and cook until grill marks appear on the bottom of the chicken pieces, about 5 minutes. Flip the chicken over, close the grill, and cook until grill marks appear on the second side, about 5 minutes more.
Reserve 1 cup of the barbecue sauce in a separate bowl. Flip the chicken again and brush about a quarter of the remaining sauce on the chicken pieces. Close the grill and cook for 5 minutes. Flip and brush the chicken, and continue to flip and brush every 5 minutes, until an instant-read thermometer inserted into the thickest piece reads 160°F to 165°F and the meat near the bone is no longer pink, about 10 to 15 minutes more (about 25 to 30 minutes total cooking time). Remove the chicken to a clean serving platter and serve immediately, passing the reserved bowl of barbecue sauce on the side.
For the sauce:
1 1/2 cups ketchup
1/2 cup packed dark brown sugar
3 medium garlic cloves, finely chopped
3 tablespoons cider vinegar
3 tablespoons Worcestershire sauce
1 1/2 teaspoons paprika
3/4 teaspoon freshly ground black pepper
1/4 teaspoon celery salt
1/2 cup water
For the chicken:
3 pounds boneless, skinless chicken breasts or bone-in, skin-on chicken pieces
2 tablespoons vegetable oil, plus more for coating the grill
Kosher salt
Freshly ground black pepper
For the sauce:
Combine all of the ingredients in a small saucepan over high heat. Bring to a boil, stirring until completely incorporated. Reduce the heat to low and gently simmer until the flavors have mingled and the sauce has thickened enough to coat the back of a spoon, about 30 to 40 minutes.
Remove from the heat and let cool to room temperature. If not using right away, cover and refrigerate the barbecue sauce for up to 2 weeks.
For the chicken:
Heat a gas or charcoal grill to medium (about 350°F to 450°F) and rub the grates with a towel dipped in oil. Meanwhile, if you’re using chicken breasts (either boneless or bone-in), cut them in half crosswise. Pat the chicken pieces dry with paper towels and place them on a baking sheet. Coat them on all sides with the measured oil, and season with salt and pepper.
When the grill is ready, place the chicken on it (skin-side down if using skin-on), close the grill, and cook until grill marks appear on the bottom of the chicken pieces, about 5 minutes. Flip the chicken over, close the grill, and cook until grill marks appear on the second side, about 5 minutes more.
Reserve 1 cup of the barbecue sauce in a separate bowl. Flip the chicken again and brush about a quarter of the remaining sauce on the chicken pieces. Close the grill and cook for 5 minutes. Flip and brush the chicken, and continue to flip and brush every 5 minutes, until an instant-read thermometer inserted into the thickest piece reads 160°F to 165°F and the meat near the bone is no longer pink, about 10 to 15 minutes more (about 25 to 30 minutes total cooking time). Remove the chicken to a clean serving platter and serve immediately, passing the reserved bowl of barbecue sauce on the side.
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