Jr's sunday grilled chicken

Yield: 1 servings

Measure Ingredient
3 pounds Chicken; cut up
2 cups Chicken Broth
1 tablespoon Brown Sugar
¼ cup Apple Cider Vinegar
¼ cup Catsup
1 tablespoon Dry Mustard
½ teaspoon Garlic Powder
1 teaspoon Worcestershire Sauce
2 tablespoons Tomato Paste
¼ teaspoon Ground Cloves
1 teaspoon Chili Powder
¼ teaspoon Cayenne Pepper; (More or Less)
1 teaspoon Salt
\N \N Enough Water to Cover Chicken

The day before you plan on grilling the chicken, put sugar and vinegar in a stainless pot that is large enough to hold the chicken and bring to a medium heat on the stove...Dont put the chicken in just yet..Cook the vinegar/sugar solution until it reaches the consistency of a lite table syrup...Generally this is around 8-10 minutes... After it reaches this stage, add the broth, and the rest of the ingredients and slowly bring to a boil..Stirring ever so often...Add the chicken after it starts to boil and cook for about 10-12 minutes...Remove from heat and remove the chicken...Place chicken in a large freezer bag and refrigerate....Return the sauce to the heat and cook over a medium heat until it reduces to a thick syrup....Remove and refrigerate until ready to grill...

The next day, fire up the grill or smoker and cook until done over indirect heat... I used the Sassafras pellets, but imagine some of the others will be quite tasty also...Heat up the remaining BBQ sauce from yesterday and either baste/turn/baste about 10 minutes before serving or serve chicken as is with the hot BBQ sauce as a side...(my preference)...

Posted to bbq-digest by "Ron Odum" <rodum@...> on Oct 13, 1999, converted by MM_Buster v2.0l.

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