- prep 1 hr cook 1 hr
- serves 4
Enjoy delicious barbecued chicken with these recipes for Texas, Tar-Heel, and Jamaican styles.
- 2 tablespoons olive oil
- 1 large yellow onion, chopped
- 1 stalk celery, chopped
- 2 cloves garlic, minced
- 1 cup ketchup
- 1/2 cup bourbon
- 1/2 cup canned reduced-sodium chicken broth
- 1/4 cup molasses
- 3 tablespoons cider vinegar
- 1 tablespoon prepared yellow mustard
- Zest and juice of 1 lemon (about 2 teaspoons zest, 4 1/2 teaspoons juice)
- 1/4 to 1/2 teaspoon hot red pepper sauce
- 1 boiler-fryer (3 to 3 1/2 pounds), quartered
How to make it 2 hours
In a medium saucepan over moderate heat, heat oil 1 minute. Add onion and celery and sauté, stirring occasionally, until soft — about 5 minutes. Add garlic and sauté 2 minutes more.
Add ketchup, bourbon, broth, molasses, vinegar, mustard, lemon zest and juice, and hot red pepper sauce and bring to a boil over high heat. Reduce the heat to low and simmer, uncovered, for 20 minutes; set aside or cool, store in a container with a tight-fitting lid, and refrigerate for up to 3 days.
Gently pull the skin back from the chicken to expose the flesh but do not tear or remove it. Place in a large self-sealing plastic bag, add half the sauce, seal, and refrigerate for at least 4 hours or overnight, turning occasionally. Refrigerate remaining sauce until ready to use.
Preheat the grill or broiler. Remove chicken from bag, reserving sauce. Smooth chicken skin back into place and arrange chicken, skin side down, 5 inches above a drip pan over glowing coals. Cover the grill, leaving the vents halfway open (or adjusting for the wind and outdoor temperature). Cook chicken, turning once, until both sides are browned — 15 to 20 minutes. Brush chicken generously with sauce and continue grilling and basting, turning once, until the meat near the thigh bone is no longer pink when cut — 25 to 30 minutes more. Note: To broil in the oven, place chicken, skin side down, 7 to 9 inches from the heat and broil 5 minutes more. Turn chicken and continue broiling and basting about 15 minutes more.
Meanwhile, in a small saucepan over low heat, heat the refrigerated sauce from Step 3 until hot and bubbly. Serve as a dipping sauce with the barbecued chicken.
Nutritional Information(per serving)
- Calories: 746
- Fat: 29g
- Saturated Fat: 7g
- Cholesterol: 141mg
- Sodium: 929mg
- Carbs: 52g
- Protein: 44g
- Fiber: 2g
Jamaican Jerk Chicken
Prepare as directed above, but use the following sauce: 1/4 cup olive oil, 2 minced cloves of garlic, 2 tablespoons each white wine vinegar, lime juice, and grated fresh ginger, 1 tablespoon molasses, 1 teaspoon each hot red pepper sauce, salt, and ground allspice, and 3/4 teaspoon ground cinnamon. Use sauce to marinate and baste the chicken. Makes 4 servings.
Tar-Heel Barbecued Chicken
Prepare as directed above, but use the following sauce: 6 tablespoons cider vinegar, 2 tablespoons each vegetable oil and firmly packed light brown sugar, 2 minced cloves garlic, and 1 teaspoon each red hot pepper sauce and salt. Let sauce stand at room temperature for several hours before using to marinate the chicken. Makes 4 servings.