Barbecued Chicken for Special Gatherings
Nothing says holiday gatherings quite like barbecue. A weekend tradition for many Americans has been Barbecued Chicken. Combining a Dry Rub, Glazing Sauce and Barbecue Sauce is an excellent way to tenderize grilled meat as it flame broils. Enclose your chicken in a foil pouch and add your dipping sauce. Set your grill to medium high, or if cooking indoors preheat your oven to 375 F. The last fifteen minutes, remove the foil and add your tangy Barbecue Sauce. Serve with some homemade Potato Salad, Coleslaw, or Corn on the Cob. Discover more recipes for holiday gatherings by visiting:
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Barbecued Chicken For Special Occasions
Ingredients
Five pounds Chicken Legs, Thighs or Wings
For the Dry Rub
Two Tablespoons Paprika
Two Tablespoons Cayenne Pepper
Two Tablespoons Chili Powder
Two Tablespoons Ground Cardamom
Two Tablespoons Ground Black Pepper
Two Tablespoons Garlic Powder or 4T Minced Garlic
Two Tablespoons Onion Powder or 4 T Minced Sweet Onion
One cup Light Brown Sugar
Two Tablespoons Kosher Salt
Two Tablespoons Sweet Paprika
Two Tablespoons Dried or Fresh Minced Parsley
For the Glazing Sauce
(Optional)
One half cup Apple Vinegar
One cup Apple Juice
One stick of Unsalted Butter melted or one half cup Canola Oil
For the Barbecue Sauce
One and a half cups Ketchup or Tomato Puree
Two Tablespoons Maple Syrup
Two Tablespoons Dijon Mustard
Two Tablespoons Worcestershire Sauce
Two Tablespoons Cider Vinegar
One Tablespoon Hot Red Pepper Sauce
One Tablespoon Lemon Juice
One half teaspoon Cayenne Pepper
One half teaspoon Liquid Smoke
Two Tablespoons Olive Oil
Salt and Pepper to taste
Method
1) Wash and pat dry your chicken pieces. Combine and liberally add the Dry Rub mixture. In a separate non reactive bowl mix the Glazing Sauce ingredients stirring to mix. Spread pieces on a piece a large rectangle of aluminum foil. Next paint the pieces liberally on both sides with the Glazing Sauce.
2) Take another piece of foil and cover the chicken pieces rolling the edges together upwards. Poke a few small holes in the top of the foil to let steam release while grilling.
3) In a small saucepan cook the minced garlic and oil. Add the rest of the ingredients for the Barbecue Sauce bring to a quick boil then immediately reduce heat to low and simmer. Bring the sauce with you after cooling for putting on chicken after steaming outdoors or indoors.
4) On medium high heat grill the chicken packets in one layer with the cover on and vented. Cook and flip them after about twenty minutes or, if using gas grill set temperature at 375 F. Indoors, cook the packets for 15 minutes then reduce heat to 350 F for an additional 30 to 40 until juices run clear. Inside temperature should read roughly 170 F. The last 15 minutes remove the foil and paint both sides liberally with the Barbecue Sauce.
Serve with some steamed or grilled Corn on the Cob, Baked Potatoes or Potato Salad, and Cole Slaw
World Cuisine Today Magazine
www.worldcuisinetodaymagazine.com
September 5, 2022
