Andi (windsparrow) wrote in enfoodsiasts,
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Damn, I'm Good Sauce on Grilled Chicken

The guys at the group home requested barbecue chicken, done outside on the grill. This being December in Arizona, we were quite happy to comply.

All measurements approximate.

Got one of those big sacks of leg quarters, dumped them out into a large stock pot, covered 'em with water. Medium on the electric range for about an hour and a half. In spite of being taken out of the freezer and put in the fridge 24 hours in advance to thaw, they were still pretty frozen. Also, I have a healthy fear of undercooked chicken. So we generally boil it before finishing it on the grill. Now, there might be some argument that baking would be the way to go, here, but we save the chicken broth for any number of later uses.

Into the stock pot with the chicken, I dumped
1 1/2 cups Red Devil hot sauce,
1/3 cup taragon vinegar,
3 tbs Worcestershire sauce,
2 tbs lite soy sauce,
1/2 tsp black pepper,
1 tsp each: basil, oregano and thyme.

About the time my co-worker went out to light the charcoal (I let him do that kind of thing cuz he likes playing with fire), I grabbed 2 1/2 cups of the chicken broth and put it in a small sauce pan. Added to that:
2/3 cup "no salt added" ketchup,
1/3 cup balsamic vinegar,
1 tbs Worcestershire sauce,
1/4 cup onion flakes,
1/3 cup brown sugar
1 tbs garlic powder,
1 tsp mustard powder,
dash of: black pepper, red pepper, paprika, dill.
Stirred these seasonings into the broth, brought it to a boil, reduced to a simmer until the charcoal was ready. Mind you, it took awhile to get the fire going well, as it was pretty windy today, but the sauce thickened up quite nicely.

Threw the chicken on the fire, and spooned on the sauce. 10 minutes later, we flipped the chicken over and coated that side too. Another 10 minutes and we had some damned good barbecued chicken.

While the chicken was out on the grill, I took sliced up some zucchini and sauteed it in more of the broth. This was also quite tasty, and the guys really enjoyed it.
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