Big Jims BBQ Chicken
From cliff 15 years ago
- 25 minutes to make
- Serves 34
Sounds like a good recipe. The original recipe called for molasses instead of Steen's and I might substitute the Mango nectar "not a big fan of Mangos". *denotes my additions
Ingredients
- For the spice rub shopping list
- 1 tablespoon ground allspice shopping list
- 2 tablespoons chopped garlic shopping list
- 1/2 jalapeño chili pepper, seeded and chopped shopping list
- 2 teaspoons dried thyme shopping list
- 1 teaspoon dried basil shopping list
- 1 teaspoon dry mustard shopping list
- 2 teaspoons ground coriander shopping list
- 1/2 teaspoon ground cloves shopping list
- 1 teaspoon ground ginger shopping list
- 1/4 teaspoon ground cinnamon shopping list
- For the chicken shopping list
- 4 each bone-in, skin-on chicken breast halves, legs and thighs shopping list
- For the barbecue sauce shopping list
- 1 tablespoon extra-virgin olive oil shopping list
- 1/4 cup diced onion shopping list
- 2 tablespoons chopped garlic shopping list
- 1/2 jalapeño chili pepper, seeded and chopped shopping list
- 2 tablespoons spice Rub shopping list
- 1/2 cup mango nectar or *Coca cola shopping list
- 3/4 cup ketchup shopping list
- 2 tablespoons molasses or *Steen's Pure cane syrup shopping list
- 2 teaspoons cider vinegar shopping list
- 2 teaspoons lemon juice shopping list
- 2 teaspoons creole mustard shopping list
- 1 tablespoon hot pepper sauce, such as Tabasco, or to taste shopping list
- *1/4 cup Captain Morgan spiced rum shopping list
How to make it
- For the spice rub: In a small, resealable plastic food container, combine all ingredients and mix well. Refrigerate if not using immediately.
- For the chicken: Pat the chicken pieces dry with paper towels and place in a large baking dish. Set aside 2 tablespoons of the spice rub for the barbecue sauce and spread the remaining rub over the chicken pieces. Let stand at room temperature for 2 to 3 hours, or cover and refrigerate overnight.
- For the barbecue sauce: In a small saucepan over medium-high heat, heat the oil. Add the onion, garlic and jalapeño chili pepper and cook until softened, 3 to 4 minutes. Add the remaining 2 tablespoons spice rub and cook, stirring, for 30 seconds. Add the remaining sauce ingredients, reduce the heat to medium and cook, with bubbles just breaking the surface, for 15 minutes. If not using right away, let cool, cover and refrigerate.
- When ready to cook, prepare the grill. If using a gas grill, preheat the grill to medium. If using a charcoal grill, start the charcoal or wood briquettes. When the briquettes are ready, distribute them evenly under the cooking area for direct heat. Lightly oil the grate.
- Place the chicken pieces on the grill with the bone side down. Cook for 20 to 25 minutes, turning frequently, until the chicken is cooked through (the breast meat will cook faster than the dark meat). Baste the chicken with some of the barbecue sauce and cook 5 more minutes, turning each piece after basting. Serve hot or warm, with additional sauce at the table.
People Who Like This Dish 5
- hungrybear Miner, MO
- goodeat Benton, MO
- cuzpat Sikeston, Mo
- quaziefly ALL POINTS
- pinhigh41 Stevenage, GB
- grk Houston, TX
- mbeards2 Omaha, NE
- wndwrd Mystic, CT
- cliff Nederland, TX
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The Rating
Reviewed by 5 people-
Sound good!
cuzpat
in Sikeston loved it
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I got a bar-b-q shack outside and it warm and i can cook all year long and love it!
and this is a recipes i will be trying!!
five forks!
goodeat
in Benton loved it
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Nice
hungrybear
in Miner loved it
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