The Culinary Connoisseur
Chicken Tonight
25
Jul
Jul
Last week we discussed lots of easy tips and techniques
to make anyone a better “griller.” All you need now is a few terrific recipes
to earn your reputation as king of the grill. Some recipes call for marinating
chicken in a wet mixture while others use a dry spice rub before cooking and
only add moisture at the end. We’ve got recipes for both methods here. You can
try them all and decide which one is your favorite.
to make anyone a better “griller.” All you need now is a few terrific recipes
to earn your reputation as king of the grill. Some recipes call for marinating
chicken in a wet mixture while others use a dry spice rub before cooking and
only add moisture at the end. We’ve got recipes for both methods here. You can
try them all and decide which one is your favorite.
Both barbecue sauce recipes below yield more than you
need for one night’s dinner. You can keep it in the refrigerator for 2-3 weeks
before using. Just be sure to take off a portion that you will use immediately.
Never reuse the sauce that you’ve put a basting brush into and brushed on
chicken. The bacteria will remain in the sauce. Separate whatever you will need
for dinner and discard sauce once you’re done basting.
need for one night’s dinner. You can keep it in the refrigerator for 2-3 weeks
before using. Just be sure to take off a portion that you will use immediately.
Never reuse the sauce that you’ve put a basting brush into and brushed on
chicken. The bacteria will remain in the sauce. Separate whatever you will need
for dinner and discard sauce once you’re done basting.
For the marinade:
2 tablespoons ground mustard
2 garlic cloves, crushed
1 tablespoon crushed red pepper flakes
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
3 tablespoon brown
sugar
sugar
½ tablespoon paprika
1 tablespoon onion powder
1/3 cup red wine vinegar
1 cup canola oil
Kosher salt and freshly ground pepper
8 chicken bottoms
For the sauce:
2 cups ketchup
1/2 cup red wine vinegar
½ cup brown sugar
1/2 tablespoon freshly ground black pepper
1/2 tablespoon onion powder
1/2 tablespoon ground mustard
1 tablespoon lemon juice
1 tablespoon soy sauce
Make the marinade:
Mix all the ingredients together in a bowl, except the
oil and salt and pepper. Slowly whisk in the oil and season with salt and
pepper, to taste.
oil and salt and pepper. Slowly whisk in the oil and season with salt and
pepper, to taste.
Pat chicken dry and place in a large glass bowl or baking
dish. You can even use a Ziploc bag but do not marinate in a foil pan. Add prepared marinade and turn chicken pieces
to coat all side. Refrigerate at least 1 hour or up to 8 hours.
dish. You can even use a Ziploc bag but do not marinate in a foil pan. Add prepared marinade and turn chicken pieces
to coat all side. Refrigerate at least 1 hour or up to 8 hours.
Grill the chicken:
Thirty minutes before you’re ready to cook, take the
chicken out of the refrigerator and allow it to come to room temperature.
Preheat the grill to a high and brush grates well with a strong grill cleaning
brush. Wipe grates with an oil-dampened paper towel and turn off one burner or
pile charcoal to one side of the grill.
This will give you a medium temperature atmosphere, of about 300
degrees.
chicken out of the refrigerator and allow it to come to room temperature.
Preheat the grill to a high and brush grates well with a strong grill cleaning
brush. Wipe grates with an oil-dampened paper towel and turn off one burner or
pile charcoal to one side of the grill.
This will give you a medium temperature atmosphere, of about 300
degrees.
Place the chicken halves on cooler side of the grill,
meat side down. Cover grill and cook for about 35-40 minutes. Flip chicken over
and let it brown until the chicken becomes golden, about 15 to 20 minutes.
meat side down. Cover grill and cook for about 35-40 minutes. Flip chicken over
and let it brown until the chicken becomes golden, about 15 to 20 minutes.
While the chicken is cooking prepare the sauce:
In a large saucepan, combine all ingredients. Bring
mixture to a boil, reduce heat to a simmer. Cook uncovered, stirring frequently,
for 30 minutes or until reduced and thick.
mixture to a boil, reduce heat to a simmer. Cook uncovered, stirring frequently,
for 30 minutes or until reduced and thick.
Brush the chicken with the barbecue sauce during the last
5 minutes of cooking.
5 minutes of cooking.
Remove from grill and serve immediately.
This rub makes more than you need for one dinner.
Store it in a jar or container with your spices for up to 3 months.
Store it in a jar or container with your spices for up to 3 months.
For the rub:
½ cup paprika
¼ cup kosher salt
¼ cup brown sugar
2 tablespoons mustard powder
¼ cup cinnamon
¼ cup ground cumin
2 tablespoons ground black pepper
¼ cup granulated garlic
2 tablespoons cayenne (or less to taste)
12 chicken legs or drumsticks
For the homemade barbecue sauce:
2 cups ketchup
1/4 cup white vinegar
1/4 cup soy sauce
1/4 cup packed brown sugar
2 tablespoons honey
2 tablespoons yellow mustard
1 tablespoon barbecue rub (recipe above)
1 teaspoon chili sauce or hot sauce
Mix the rub ingredients in a bowl.
Put about ¾ of a cup of the mixture in a separate bowl or pan and coat the
chicken pieces well. Store the remaining rub mix for other barbecues.
Put about ¾ of a cup of the mixture in a separate bowl or pan and coat the
chicken pieces well. Store the remaining rub mix for other barbecues.
Preheat the grill to a high and brush grates well with a
strong grill cleaning brush. Wipe grates with an oil-dampened paper towel and
turn off one burner or pile charcoal to one side of the grill. This will give you a medium temperature
atmosphere, of about 300 degrees.
strong grill cleaning brush. Wipe grates with an oil-dampened paper towel and
turn off one burner or pile charcoal to one side of the grill. This will give you a medium temperature
atmosphere, of about 300 degrees.
Place the chicken halves on grill, meat side down. Cover
grill and cook for about 30 minutes.
grill and cook for about 30 minutes.
While the chicken is grilling, prepare the sauce.
In a large saucepan, combine all ingredients. Bring
mixture to a boil, reduce heat to a simmer. Cook uncovered, stirring
frequently, for 30 minutes or until reduced and thick.
mixture to a boil, reduce heat to a simmer. Cook uncovered, stirring
frequently, for 30 minutes or until reduced and thick.
Brush drumsticks generously with sauce, turning to coat
all sides. Continue grilling another 10-15 minutes. Remove chicken and place on
a platter. Serve immediately.
all sides. Continue grilling another 10-15 minutes. Remove chicken and place on
a platter. Serve immediately.
Here is another option for a delicious homemade barbecue
sauce. This one ramps up the flavor with whiskey. Its smoky flavor adds depth
to your sauce. Us it in place of the sauce above or try it on ribs or steaks.
You can even stir some sauce into ground beef to create really flavorful
burgers.
2 cups ketchup
½ cup honey
1/3 cup bourbon whiskey
¼ cup mustard
2 cloves garlic, crushed
1 teaspoon onion powder
2 tablespoons hot sauce, optional
In a large saucepan, combine all ingredients. Bring
mixture to a boil, reduce heat to a simmer. Cook uncovered, stirring
frequently, for 30 minutes or until reduced and thick. Use as directed above.
mixture to a boil, reduce heat to a simmer. Cook uncovered, stirring
frequently, for 30 minutes or until reduced and thick. Use as directed above.
Enjoy your dinner!