Chicken Marsala
June 6, 2017
Arroz Caldo
June 7, 2017

BARBECUE CHICKEN

RECIPE BY: Alison Roman
YIELD: Makes 4 servings

INGREDIENTS

Barbecue Sauce

  • 2 tablespoons vegetable oil
  • ¼ cup tomato paste
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 1 teaspoon smoked paprika
  • ½ teaspoon cayenne pepper
  • ½ teaspoon freshly ground black pepper
  • ½ cup apple cider vinegar
  • ½ cup fresh orange juice
  • ⅓ cup light brown sugar
  • ⅓ cup mild-flavored (light) molasses
  • 2 tablespoons Worcestershire sauce
  • 2 teaspoons mustard powder
  • Kosher salt

Chicken

  • 1 3½–4-pound chicken, cut into 10 pieces (breasts halved)
  • 2 tablespoons 4-3-2-1 Spice Rub

PREPARATION

Barbecue Sauce

  1. Heat oil in a medium saucepan over medium heat. Add tomato paste and cook, stirring often, until paste turns brick-red, about 2 minutes. Add garlic powder, onion powder, paprika, cayenne, and black pepper. Cook, stirring, until fragrant, about 1 minute. Add vinegar, orange juice, brown sugar, molasses, Worcestershire sauce, mustard powder, and 3 cups water. Cook, stirring occasionally and scraping up any browned bits, until reduced by half, 50–60 minutes; season with salt.

Barbecue Sauce

  1. Prepare grill for medium heat. Season chicken with 4-3-2-1 Spice Rub. Grill, turning occasionally, until lightly charred, 15–20 minutes. Continue grilling, turning and basting with barbecue sauce often, until chicken is cooked through and an instant-read thermometer inserted into the thickest part of thigh registers 165°, 8–10 minutes longer.
  2. Do Ahead: Barbecue sauce can be chilled 1 week ahead.

 

SOURCE: http://www.bonappetit.com/recipe/barbecued-chicken