Monday, April 27, 2009
While away in Oregon, I made BBQ chicken one night. It was a big hit. I made this recipe quite a bit last summer, but never blogged it...so, now I am. It's adapted from Barefoot Contessa's first cookbook.
As anyone who reads my posts regularly knows, I love BFC. I have rarely cooked anything of hers that hasn't been a smashing success. However, a down side to her recipes is that she tends to use very expensive ingredients. This recipe is a perfect example. It involves a lot of condiments. If you don't happen to have them in the house, buying them all will set you back a bit.
It would be a lot cheaper to just by a couple bottles of BBQ sauce. But, as a special treat, or occasion, I highly recommend trying this sauce. It's a thousand times better than the bottled stuff. I am making a half recipe here, which is enough for one whole five pound chicken...with extra.
Get out a medium saucepan. In it, sauté one medium onion,
and 2 cloves of minced garlic,
in a quarter cup olive oil,
over medium-low heat, for 10 minutes.
Then add 1-8 ounce can of tomato paste,
a 1/2 cup apple cider vinegar,
a 1/2 cup honey,
a 1/4 cup Worcestershire sauce,
a 1/2 cup Dijon mustard,
a 1/2 cup hoisin sauce,
a 1/4 teaspoon of red pepper flakes,
a tablespoon of chili powder,
and a 1/2 teaspoon ground cumin.
Whisk everything up & bring to a low boil. Reduce the heat & simmer, uncovered, for 30 minutes. Let the sauce cool while you get the chicken ready.
Put 8 pieces of chicken in a bowl, or plastic storage container.
Pour half the sauce over the chicken & toss to coat evenly.
Let it marinate overnight.
When ready to cook, preheat the grill & oil the grates.
Cook, skin side down, for approximately 15 minutes on medium heat...depending on the size & thickness of your chicken. You want it to be slightly blackened, but not burnt. So, adjust your grill temperature accordingly.
Flip & cook another 12-15 minutes, or until the internal temperature is 165 degrees. Remove from the grill & let rest about 5 minutes before serving.
Serve with some extra BBQ sauce on the side.