This recipe is dedicated to the recent event of Labour day and the recipe photo originally shared by the contributor Carl Tremblay on Labour day as well. On any weekend or a public holiday one always enjoy a good barbecue so we selected 'Sweet and Barbecued Tangy Chicken' for our 'recipe of the week' section. The recipe is from the cookbook of America's finest cooks team of America's Test Kitchen. If interested in the book then its titled as '100 Recipes: The Absolute Best Ways To Make The True Essentials'. Get it on Amazon here.
Ingredients (For the Chicken):
Ingredients (For the Sauce):
Method:
Combine sugar, salt, onion powder, garlic powder, paprika and cayenne in bowl. Arrange chicken on rimmed baking sheet and sprinkle both sides evenly with spice rub. Cover with plastic wrap and refrigerate for at least 6 hours or up to 24 hours.
Whisk ketchup, molasses, vinegar, Worcestershire, mustard and pepper together in bowl. Heat oil in medium saucepan over medium heat until shimmering. Add onion and garlic; cook until onion is softened, 2 to 4 minutes. Add chili powder and cayenne and cook until fragrant, about 30 seconds. Whisk in ketchup mixture and bring to boil. Reduce heat to medium-low and simmer gently for 5 minutes. Set aside 2/3 cup sauce to baste chicken and reserve remaining sauce for serving. (Sauce can be refrigerated for up to 1 week.)
For a charcoal grill: Open bottom vent halfway and place disposable pan filled with 3 cups water on 1 side of grill. Light large chimney starter filled with charcoal briquettes (6 quarts). When top coals are partially covered with ash, pour evenly over other half of grill (opposite disposable pan). Set cooking grate in place, cover, and open lid vent halfway. Heat grill until hot, about 5 minutes.
For a gas grill: Place 2 disposable pie plates, each filled with 1 1/2 cups water, directly on 1 burner of gas grill (opposite primary burner). Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Turn primary burner to medium-high and turn off other burner(s). (Adjust primary burner as needed to maintain grill temperature of 325 to 350 degrees.)
No matter if using a gas or charcoal grill, clean and oil cooking grate. Place chicken, skin side down, over hotter part of grill and cook until browned and blistered in spots, 2 to 5 minutes. Flip chicken and cook until second side is browned, 4 to 6 minutes. Move chicken to cooler part and brush both sides with 1/3 cup sauce. Arrange chicken, skin side up, with leg quarters closest to fire and breasts farthest away. Cover (positioning lid vent over chicken if using charcoal) and cook for 25 minutes.
Brush both sides of chicken with remaining 1/3 cup sauce and continue to cook, covered, until breasts register 160 degrees and leg quarters register 175 degrees, 25 to 35 minutes longer. Serve, passing reserved sauce separately. Serves 6 to 8.
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| This sweet and tangy barbecue chicken is one of the recipes in America’s Test Kitchen’s new book, Photo Credits: Carl Tremblay |
Ingredients (For the Chicken):
- 2 Tbsp. dark brown sugar
- 4 1/2 tsp. kosher salt
- 1 1/2 tsp. onion powder
- 1 1/2 tsp. garlic powder
- 1 1/2 tsp. paprika
- 1/4 tsp. cayenne pepper
- 6 lbs. bone-in chicken pieces (split breasts and/or leg quarters), trimmed
Ingredients (For the Sauce):
- 1 cup ketchup
- 5 Tbsp. molasses
- 3 Tbsp. cider vinegar
- 2 Tbsp. Worcestershire sauce
- 2 Tbsp. Dijon mustard
- 1/4 tsp. pepper
- 2 Tbsp. vegetable oil
- 1/3 cup grated onion
- 1 garlic clove, minced
- 1 tsp. chili powder
- 1/4 tsp. cayenne pepper
- 1 large disposable aluminum roasting pan (if using charcoal) or 2 disposable aluminum pie plates (if using gas)
Method:
Combine sugar, salt, onion powder, garlic powder, paprika and cayenne in bowl. Arrange chicken on rimmed baking sheet and sprinkle both sides evenly with spice rub. Cover with plastic wrap and refrigerate for at least 6 hours or up to 24 hours.
Whisk ketchup, molasses, vinegar, Worcestershire, mustard and pepper together in bowl. Heat oil in medium saucepan over medium heat until shimmering. Add onion and garlic; cook until onion is softened, 2 to 4 minutes. Add chili powder and cayenne and cook until fragrant, about 30 seconds. Whisk in ketchup mixture and bring to boil. Reduce heat to medium-low and simmer gently for 5 minutes. Set aside 2/3 cup sauce to baste chicken and reserve remaining sauce for serving. (Sauce can be refrigerated for up to 1 week.)
For a charcoal grill: Open bottom vent halfway and place disposable pan filled with 3 cups water on 1 side of grill. Light large chimney starter filled with charcoal briquettes (6 quarts). When top coals are partially covered with ash, pour evenly over other half of grill (opposite disposable pan). Set cooking grate in place, cover, and open lid vent halfway. Heat grill until hot, about 5 minutes.
For a gas grill: Place 2 disposable pie plates, each filled with 1 1/2 cups water, directly on 1 burner of gas grill (opposite primary burner). Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Turn primary burner to medium-high and turn off other burner(s). (Adjust primary burner as needed to maintain grill temperature of 325 to 350 degrees.)
No matter if using a gas or charcoal grill, clean and oil cooking grate. Place chicken, skin side down, over hotter part of grill and cook until browned and blistered in spots, 2 to 5 minutes. Flip chicken and cook until second side is browned, 4 to 6 minutes. Move chicken to cooler part and brush both sides with 1/3 cup sauce. Arrange chicken, skin side up, with leg quarters closest to fire and breasts farthest away. Cover (positioning lid vent over chicken if using charcoal) and cook for 25 minutes.
Brush both sides of chicken with remaining 1/3 cup sauce and continue to cook, covered, until breasts register 160 degrees and leg quarters register 175 degrees, 25 to 35 minutes longer. Serve, passing reserved sauce separately. Serves 6 to 8.
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