|
Title: Jr's Sunday Grilled Chicken Categories: None Yield: 1 servings 3 lb Chicken; cut up 2 c Chicken Broth 1 tb Brown Sugar 1/4 c Apple Cider Vinegar 1/4 c Catsup 1 tb Dry Mustard 1/2 ts Garlic Powder 1 ts Worcestershire Sauce 2 tb Tomato Paste 1/4 ts Ground Cloves 1 ts Chili Powder 1/4 ts Cayenne Pepper; (More or -Less) 1 ts Salt Enough Water to Cover -Chicken The day before you plan on grilling the chicken, put sugar and vinegar in a stainless pot that is large enough to hold the chicken and bring to a medium heat on the stove...Dont put the chicken in just yet..Cook the vinegar/sugar solution until it reaches the consistency of a lite table syrup...Generally this is around 8-10 minutes... After it reaches this stage, add the broth, and the rest of the ingredients and slowly bring to a boil..Stirring ever so often...Add the chicken after it starts to boil and cook for about 10-12 minutes...Remove from heat and remove the chicken...Place chicken in a large freezer bag and refrigerate....Return the sauce to the heat and cook over a medium heat until it reduces to a thick syrup....Remove and refrigerate until ready to grill... The next day, fire up the grill or smoker and cook until done over indirect heat... I used the Sassafras pellets, but imagine some of the others will be quite tasty also...Heat up the remaining BBQ sauce from yesterday and either baste/turn/baste about 10 minutes before serving or serve chicken as is with the hot BBQ sauce as a side...(my preference)... Posted to bbq-digest by "Ron Odum" converted by MM_Buster v2.0l. |