Grilled Chicken With Root Beer Bbq SauceFrom darbar 8 years ago
- 1 tablespoon salt shopping list
- 1 tablespoon Hungarian sweet paprika shopping list
- 1 tablespoon (packed) dark brown sugar shopping list
- 2 teaspoons ground black pepper shopping list
- 1/4 teaspoon celery seed shopping list
- 2 3 1/2- to 3 3/4-pound chickens, each cut in half, backbones removed shopping list
- 1 cup water shopping list
- 3/4 cup distilled white vinegar shopping list
- 1/4 cup worcestershire sauce shopping list
- 45 charcoal briquettes shopping list
- 2 cups hickory wood chips, soaked 1 hour in water to cover, drained shopping list
- *Smoke-flavored liquid seasoning is available at specialty foods stores and many supermarkets. shopping list
How to make it
- 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
People Who Like This Dish 24
The Cookdarbar Glen Ellyn, IL
The Rating8 people
Wow, this sounds fantastic! Thanks for posting.tpatti in Wellsville loved it
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 th...more1spartica in West Henrietta loved it
this is one of the best ways ive ever had chicken lots of work but totally worth itjamesmorgan in Middlebury loved it
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