BBQ Chicken

BBQ Chicken

There must be a million BBQ sauces and recipes for BBQ sauces on the market. Using ChileBoss™ eliminates the first question in making a sauce — what spices will make my chicken taste really good? My family loves this recipe, and most of the time they don’t even like BBQ chicken.

Ingredients


  • 1/4 cups rice or cider vinegar

  • 1 cup ChileBoss™ New Mexico Red Sauce

  • 1 cup chicken stock

  • ¼ cup orange juice or 1 tablespoon of frozen concentrate

  • 1/3 cup molasses

  • ½ cup ketchup

  • ½ to 3/4 cup tomato juice

  • 2 tablespoons finely chopped garlic

  • 1 small onion

  • 2 -3 tablespoons pure hot ground chile powder

  • 3 tablespoons finely minced fresh ginger

  • 1 teaspoon salt, or to taste

  • Chicken thighs, wings or chicken breast rinsed and patted dry

  • 2 tablespoons chopped cilantro, for garnish

Instructions


  1. In a saucepan add the chopped onion and garlic with a small amount of olive oil and sauté until soft.

  2. Remove the vegetables and add the chile powder.

  3. Starting with the chicken stock, add it to the pan, whisking constantly to incorporate the ground chile.

  4. Then add all the other liquids and bring it to a boil over medium-high heat.

  5. Then reduce to medium-low and simmer, stirring constantly to blend the flavors, about 8-10 minutes.

  6. Remove from the heat and cool to room temperature.

  7. At this point, if you want the texture to be very smooth, put the sauce in a food processor and puree until nearly smooth. The sauce should not be thin. Use about ½ of the sauce to marinate the chicken for at least 1-2 hours.

  8. When you are ready to cook, remove the chicken and take the marinade and add some liquid, then cook it down. You do not want to use chicken marinade as a sauce directly without cooking it down for 20-25 minutes first.

  9. There are a couple of ways to proceed at this point:
    Using and outdoor grill:

  1. If you are using wings, cut the joints so that they lay flat. Put them on the grill and cook them with the grill cover on so you can cook them slowly until crisp and well done. Always check them and baste them frequently. For thighs and breasts, you might take the meat, wrap it in tinfoil with some sauce, put the package on a baking sheet, then bake at a slow temperature of 300 F for 30 minutes. Remove the meat from the oven and then proceed to grill until crisp and juicy. This will avoid the dry BBQ chicken everyone complains about.
    Using the oven only:

  1. For the wings, cut the joints so the wings sit flat. Oil a baking sheet and place the wings in a single layer in an oven preheated to 420 degrees for 25-35 minutes until they are done. Always baste, giving the wings a rich coating. For thighs and breasts, do the same thing, using more sauce or cook them in a baking dish with sides so that they sit in some sauce. You want the sauce to be no more than ¼ of the way up the sides. Do not over fill the baking dish. Again always baste to keep moist. Cook them for 40 -60 minutes.

  2. For all methods, just before serving cover the meat with warm sauce and sprinkle with chopped cilantro.

http://chileboss.com/bbq-chicken

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