• Chick'N - 09

    From Dave Drum@1:18/200 to All on Tue Aug 23 11:58:46 2022
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Grilled Chicken w/South Carolina-Style Bbq Sauce
    Categories: Poultry, Bbq, Sauces, Chilies
    Yield: 5 servings

    MMMMM-------------------------BBQ SAUCE------------------------------
    1 c Prepared yellow mustard
    1/4 c Packed dark brown sugar
    2 tb Apple cider vinegar
    1 tb Ketchup
    1 ts Worcestershire sauce
    1/2 ts Garlic powder
    1/2 ts Bottled hot sauce; more to
    - taste

    MMMMM--------------------------CHICKEN-------------------------------
    4 Chicken thighs; bone-in
    - w/skin
    4 Drumsticks; bone-in w/skin
    1 tb Sea salt

    MAKE THE BARBECUE SAUCE AT LEAST 30 MINUTES AHEAD OF
    GRILLING: Combine all the ingredients for the sauce in a
    2-quart saucepan and set over medium-high heat on a back
    burner. Cook, stirring constantly for 2 minutes or until
    mixture is very steamy. (The sauce can bubble and spit,
    so use caution. To avoid burns, stir the sauce
    constantly to distribute heat.)

    Turn the heat to medium-low, and cook until sauce has
    thickened, 5 to 7 minutes more. When done, the sauce
    should be thick enough that a spoon will leave trails
    through the sauce when you stir. Set aside to cool.

    Once cool, measure 3/4 cup into a small bowl for the
    chicken. Set aside remaining sauce for serving.
    (Prepared sauce can also be made ahead and kept
    refrigerated for up to 2 weeks.)

    20 minutes before cooking, rub the chicken with sea
    salt: Rub both sides with salt. Set in fridge while you
    prep grill.

    When coals are gray and very hot, carefully move them to
    one side of the grill so that one side has hot, direct
    heat and the other side has indirect heat.
    (Alternatively, prepare a gas grill with two temperature
    zones for cooking.)

    Brush chicken generously on both sides with 3/4 cups of
    prepare barbecue sauce

    Place the chicken on the hot side of grill directly over
    coals, placing thighs skin-side down. After 2 to 3
    minutes, flip chicken and grill another 2 to 3 minutes,
    or until chicken is nicely browned or even slightly
    blackened on both sides.

    Move the chicken over to side without coals to finish
    cooking over indirect heat. Brush once more with
    barbecue sauce. Cover the grill.

    After 5 to 7 minutes, flip chicken. Cook another 12 to
    15 minutes until chicken is a rich golden brown, cooked
    through, and reaches an internal temperature of at least
    175+XF when tested with a meat thermometer.

    (I usually cook these thighs and drumsticks to a
    slightly higher internal temperature to be sure the meat
    is thoroughly cooked; the sauce and indirect heat keep
    the chicken from drying out.)

    Serve immediately with extra barbecue sauce.

    By: Elizabeth Stark

    Serves: 4 to 6 servings

    RECIPE FROM: https://www.simplyrecipes.com

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