Recipe
Grilled Chicken With Root Beer Bbq Sauce Recipe
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Darbar / All my dishes 1 year, 5 months ago
Every trick in the barbecue kit is used to create this incredible dish: a spice rub for deep-down flavor, a mop to keep the chicken moist during cooking, wood chips for old-fashioned smoke taste, and, of course, a delicious sauce that features root b... More
Prep:20m Cook:90m Servings:5
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 Darbar |
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Ingredients
- 1 tablespoon salt
- 1 tablespoon Hungarian sweet paprika
- 1 tablespoon (packed) dark brown sugar
- 2 teaspoons ground black pepper
- 1/4 teaspoon celery seed
- 2 3 1/2- to 3 3/4-pound chickens, each cut in half, backbones removed
- 1 cup water
- 3/4 cup distilled white vinegar
- 1/4 cup Worcestershire sauce
- 45 charcoal briquettes
- 2 cups hickory wood chips, soaked 1 hour in water to cover, drained
Directions
- Mix first 5 ingredients in small bowl. Reserve 4 teaspoons spice mixture for mop mixture. Rub remaining spice mixture all over chicken halves. Refrigerate chicken 1 hour.
- Mix 1 cup water, vinegar, Worcestershire sauce, and reserved 4 teaspoons spice mixture in medium bowl to blend for mop mixture.
- Place 1 handful of torn newspaper in bottom of charcoal chimney. Top newspaper with 30 charcoal briquettes. Remove top rack from barbecue; place chimney on bottom rack. Light newspaper and let charcoal burn until ash on briquettes is gray, about 30 minutes. Open 1 bottom barbecue vent. Turn out hot charcoal onto 1 side of bottom rack. Using metal spatula, spread charcoal to cover approximately 1/3 of rack. Scatter 1 cup drained wood chips over coals (using too many wet chips may douse the fire). Fill foil loaf pan halfway with water and place on bottom rack opposite coals.
- Return top rack to barbecue. Arrange chicken halves, skin side up, on top rack above loaf pan (not above charcoal). Cover barbecue with lid, positioning top vent directly over chickens. Place stem of candy thermometer through top vent, with gauge on outside of lid and tip near chickens (thermometer should not touch chickens or rack); leave thermometer in place during cooking. Use top and bottom barbecue vents to maintain temperature between 275°F and 325°F, opening vents wider to increase heat and closing to decrease heat. Keep any other vents closed. Check temperature every 10 minutes.
- Grill chickens until almost cooked through, brushing with mop mixture every 15 minutes, about 1 hour 25 minutes. After 15 minutes, use technique described above to light an additional 15 charcoal briquettes in chimney set atop nonflammable surface.
- If temperature of barbecue falls below 275°F, use oven mitts to lift off top rack with chickens; place rack with chickens on nonflammable surface. Using tongs, add hot gray charcoal briquettes from chimney to bottom rack. Scatter remaining 1 cup drained wood chips over charcoal. Reposition top rack on barbecue, placing chickens above loaf pan. Cover with lid. Brush chickens with some Root Beer Barbecue Sauce and continue grilling until meat thermometer inserted into thighs registers 180°F, about 6 minutes longer. Using tongs, move chickens directly over fire. Grill until sauce sizzles and browns, about 2 minutes. Cut chicken into quarters. Serve, passing remaining Root Beer Barbecue Sauce separately.
- Root Beer BBQ Sauce:
- 1 cup root beer
- 1 cup ketchup
- 1/4 cup fresh lemon juice
- 1/4 cup orange juice
- 3 tablespoons Worcestershire sauce
- 1 1/2 tablespoons (packed) dark brown sugar
- 1 tablespoon mild-flavored (light) molasses
- 1 teaspoon liquid smoke*
- 1/2 teaspoon grated lemon peel
- 1/2 teaspoon ground ginger
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Combine all ingredients in heavy medium saucepan. Bring to boil over medium heat, stirring occasionally. Reduce heat to medium-low and simmer until reduced to 1 1/2 cups, about 20 minutes. Season sauce to taste with salt and pepper. Cool slightly. Transfer to bowl. Cover and refrigerate. (Can be made 2 weeks ahead; keep refrigerated.)
- I got this recipe from Epicurious.com
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Alterations
jamesmorgan 1 year ago said:
try with apple cider vinegar. its all i had to use but it turned out really awesome
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Viewing Grilled Chicken With Root Beer Bbq Sauce Recipe
pudgy47 1 year, 5 months ago said:
This is a super recipe, like the root beer sauce. A must try______Thanks.
tpatti 1 year, 5 months ago said:
Wow, this sounds fantastic! Thanks for posting.
hottamale 1 year, 5 months ago said:
Sounds incredible!
1spartica 1 year, 5 months ago said:
Darbar, I made just the sauce and baked the chicken breasts with it. I first LIGHTLY salted & peppered the breasts, then added the sauce. For me this was the perfect sauce as I love root beer and hate mustard and vinegar! I urge everyone to try this recipe! Thx for sharing, Darbar!!
gigilovescats2 1 year, 4 months ago said:
This will be the test for this July 4th grill-a-thon as my children love for me to grill. THank you for sharing!
dixiejet 1 year, 4 months ago said:
This sounds great ! My husband's favorite soda is rootbeer, so I KNOW I will be making this in the very near future. Thanks,Darbar !
dog4 1 year, 1 month ago said:
This looks awesome and sounds great! My husband think's this is going to be a fun one to try! Thank's for the recipe! Connie
jamesmorgan 1 year ago said:
This is one of the best ways ive ever had chicken lots of work but totally worth it
tinadc 10 months ago said:
This sounds divine!
jcarl71 9 months, 2 weeks ago said:
Where did you get this recipe? It sounds GREAT!!!
I will surly try this one...
Thanks4Sharing
jcarl71 9 months, 2 weeks ago said:
Do tell me where you got this one.Is it yours or a family secret??I must know...Just sounds Soooo GOOD
again Thanks4Sharing
darbar 9 months, 2 weeks ago said:
Hey Carl, I got this recipe from www.epicurious.com. It's definitely a keeper!