Recipe

Big Jims Bbq Chicken Recipe

	Cliff / All my dishes 1 month, 4 weeks ago 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 Prep:180m Cook:25m Servings:34	Cliff
	bbq

Does this look good? Yeah! / Nope

Fans

quaziefly

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cuzpat

hungrybear

Ingredients

For the spice rub

1 tablespoon ground allspice

2 tablespoons chopped garlic

1/2 jalapeño chili pepper, seeded and chopped

2 teaspoons dried thyme

1 teaspoon dried basil

1 teaspoon dry mustard

2 teaspoons ground coriander

1/2 teaspoon ground cloves

1 teaspoon ground ginger

1/4 teaspoon ground cinnamon

For the chicken

4 each bone-in, skin-on chicken breast halves, legs and thighs

For the barbecue sauce

1 tablespoon extra-virgin olive oil

1/4 cup diced onion

2 tablespoons chopped garlic

1/2 jalapeño chili pepper, seeded and chopped

2 tablespoons Spice Rub

1/2 cup mango nectar or *Coca Cola

3/4 cup ketchup

2 tablespoons Molasses or *Steen's Pure Cane Syrup

2 teaspoons cider vinegar

2 teaspoons lemon juice

2 teaspoons Creole mustard

1 tablespoon hot pepper sauce, such as Tabasco, or to taste

*1/4 cup Captain Morgan Spiced Rum

Directions

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.

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Comments

cuzpat 1 month, 4 weeks ago said:
Sound good!

goodeat 1 month, 4 weeks ago said:
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!

hungrybear 1 month, 4 weeks ago said:
Nice

cliff 1 month, 4 weeks ago said:
Thanks folks!

goodeat,

I have an 18" Weber, a Weber Bullet and a Char Griller offset smoker and I smoke, grill, BBQ all year long too.

Temps just add an extra ingredient into the mix.

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