It’s almost that time again. One of the best things at this time of the year is the ability to take great picture outdoors because of the great weather. Even though it’s been uncharacteristically hot (though weather has been weird in general), it’s been great for taking pictures and of course… making BBQ.

Here is a great recipe that I’ve found through the Internet (source:¬†https://tinyurl.com/y9ad2o6v):

Nothing says BBQ like finger lickin’ chicken!
SWEET N’ SASSY BBQ CHICKEN

10 Pounds Quartered Chicken (thawed) roughly 3 whole chickens.
2 cups Hickory chips (soaked for approx. 30 minutes prior to grilling)

MOP SAUCE

  • 1 cup apple cider vinegar
  • 1/4 cup dark brown sugar
  • 3 tablespoons light corn syrup or honey
  • 1 jalapeno sliced
  • 1 teaspoon red pepper flakes
  • 1 teaspoon crushed black pepper
  • 1 teaspoon sea salt
  • 1 tablespoon minced garlic

Mix all the above ingredients in a plastic container, seal and let sit in the refrigerator for at least 1 hour before cooking. Make sure the brown sugar is completely dissolved by stirring with a whisk or a fork. Using a basting brush or BBQ mop apply every 10 minutes generously to the chicken as it grills.

DRY RUB

  • 3/4 cup dark brown sugar
  • 1/8 cup chili powder
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • 1 teaspoon curry powder
  • 1 teaspoon cayenne pepper

Mix all above ingredients together in a bowl and rub all over chicken, ensuring all peices are coated evenly.

BBQ SAUCE

  • 3 cups apple cider vinegar
  • 2 cups dark brown sugar
  • 1/2 cup chili powder
  • 1 tablespoon minced garlic
  • 1 tablespoon onion powder
  • 1 tablespoon cayenne pepper
  • 1 teaspoon cumin
  • 1 teaspoon curry powder
  • 1/4 cup pineapple juice
  • 1 teaspoon red pepper flakes
  • 1 teaspoon crushed black pepper
  • 1 teaspoon sea salt

Mix all ingredients in a pot and stir, cook over medium heart, stirring occasionally until light boil. Turn temperature to low and let cook for approx. 10 more minutes. Make sure you stir frequently to unsure sugar does not burn. Remove from heat and let cool.

Apply dry rub to chicken prior to cooking. Drain wood chips and apply over charcoal when ready to grill. If using a gas grill drain the wood chips and put in aluminum foil and wrap tightly, poke holes in the top of the foil to let smoke escape and put over hot spot in the grill.

Cook chicken over medium heat on gas grill or away from coals in charcoal grill. Apply mop sauce approx. every ten minutes during cooking. When chicken is 90% of the way cooked apply BBQ sauce with basting brush or mop and turn temperature to low and let finish cooking.

Remove from heat and reapply BBQ sauce as needed. This recipe is a guaranteed winner at any backyard BBQ, block party or anything in between!!

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