Blue Essense

Navigation

Home | .(JavaScript must be enabled to view this email address)

Members

Monthly Archives

Most recent entries

Syndicate

RSS 2.0
Atom

Site Credits

Design by:
BlogMoxie

Simple BBQ Chicken

This is fairly simple recipe for BBQ chicken. I just gussy up some bottled bbq sauce, and voila yummy sauce. The chicken can be grilled or broiled. If broiling, I suggested basting with the sauce prior to putting under the broiler and to make sure its at least 6″ from the element. Otherwise the bbq sauce can burn before the chicken cooks. The recipe I made was for a big batch of chicken, it could easily be halved. I also found that cutting slits into the thighs makes cooking the bone-in thighs easier. You could use boneless, skinless thighs for the recipe, but you would need to decrease the cooking time by almost 1/2, depending on the thickness of the chicken. And reduce the brining time to 30 minutes, otherwise the chicken might be a little salty.

Brine:
1 cup kosher salt or 1/2 cup table salt
6 garlic cloves, smashed
2 quarts water

Sauce:
1 cup Bull's Eye Original BBQ sauce
1 tb molasses
1 tb worcestershire sauce
1 tb Garlic Award Mix (or other seasoning, like Mrs. Dash)
couple of dashes of tobasco

12 bone-in chicken thighs

1. Dissolve salt in the 2 quaarts of water. Addgarlic cloves and chicken. Soak in brine solution for 1 hour in refridgerator. Drain and rinse with water to remove some of the surface salt. Cut two slits crosswise (across the bone) on the skin side.

2. Fill a chimney starter with 6 quarts of charcoal and light. Once charcoal have a light grey ash all over, pour onto grate and stack 2 high on one side of the grate. Put grill on and let heat for 5 minutes. Clean grill with a grill brush. With a paper towel lightly soaked with oil, wipe the grill down. Close the vents closest to the fire, and keep the vents wide open on the opposite side.

3. Grill chicken skin side up for about 6-8 minutes until the underside is starting to get golden brown. You may need to spritz any flare up with a water bottle.

4. Turn over and start grilling skin side down. While the chicken is cooking with the skin side down, start basting with the bbq sauce. After about 6-8 minutes turn over to start carmelizing the bbq sauce. Start basting the skin side with the bbq sauce.

5. After a few minutes and the underside just start to char turn over to carmelize the skin side of the chicken. Baste the chicken again with the bbq sauce.

6. Turn over one last time and check for doneness. Take off the grill once internal temperature reaches 175 degree. If additional cooking time is required, give one last basting with bbq sauce.

Serves 12

-----

Posted by Illusion on 05/29 at 06:10 PM
(0) Comments • Permalink