Recipe courtesy of Cuisine at Home
To true pit masters, chicken made like this would definitely be considered cheating. But if you’re after great results every time, precooking the chicken in the oven before grilling is the ticket. Then, while the meat is hot from the oven (and better able to absorb flavors), soak it in the tangy sauce. After that, just grill the pieces until the sauce begins to char and darken in color.
Makes 8 pieces
Total time: 11/4 hours
See also Forager's Pot Pie
INGREDIENTS
For the chicken:
- 1 chicken, cut into 8 pieces (3 1/2 lb.)
- Vegetable oil
- Salt and pepper
For the sauce:
- 1/2 cup onion, diced
- 1 T. garlic, minced
- 2 cups root beer
- 3/4 cup ketchup
- 1/2 cup apple cider vinegar
- 1/4 cup brown sugar
- 1/4 cup prepared yellow mustard
- 2 T. molasses
- 1 T. Worcestershire sauce
- 1 t. red pepper flakes
- Juice of 1/2 a lime
- Sliced tomatoes
INSTRUCTIONS
Preheat oven to 400°.
Coat chicken with vegetable oil, salt, and pepper; arrange on a baking sheet and roast 45 minutes. Meanwhile, make the sauce. Preheat grill to medium-high.
Saute onion and garlic for the sauce in olive oil in a saute pan over medium heat 2–3 minutes. Add root beer, bring to a boil, reduce heat to low, and simmer until reduced to 1/2 cup, about 15 minutes. Stir in ketchup, vinegar, brown sugar, mustard, molasses, Worcestershire, and pepper flakes; simmer 5 minutes. Off heat, add lime juice.
Dip chicken into barbecue sauce to coat, then grill 5 minutes. Dip pieces in sauce again, turn over, and grill until charred and crisp, 5 more minutes. Serve with sliced tomatoes on the side.
Per 2 pieces: 582 calories; 22% calories from fat; 15g total fat; 51g carb.; 898mg sodium; 1g fiber; 62g protein
Root Beer Barbecue Chicken
