Monday, August 26, 2013

Honey Molasses BBQ Chicken

This may be my favorite BBQ Chicken recipe ever.  The main reason?  the sauce is amazing.  I used it to marinate the chicken breasts;  then I used some more to baste them while they were on the grill;  then I used more to dip them in.  Please note that I didn't use the same batch for all three of the above because there is this thing called food safety and cross contamination and blah, blah, blah and well, don't do it.  Hospitals are a bad place to be.  Unless, of course,  you're having a baby and then it is totally worth it.

Here are the Cast of Characters:

Note that I did use the thick Worcestershire Sauce because that's all I had and we did fine. 

 Cookin' up the good stuff.

Oh, look at those manly hands.  I love those hands. 

 The Big Green Egger doing its thang. 

Meal completion.  You'll notice some roasted vegetables, Party Potatoes (because everywhere these potatoes go, there's a party - I'm sorry, that's a bad joke) and for health food sake, watermelon and cantaloupe.   All and all, it was a pretty good meal.  The best part might have been the sweet ending, Peach Pudding. 

· 2 1/2 cups ketchup
· 1/2 cup packed brown sugar
· 1/2 cup honey
· 1/4 cup Liquid Smoke
· 1/4 cup molasses
· 2 tablespoons prepared mustard
· 1 tablespoon white wine vinegar
· 1 tablespoon Worcestershire sauce
· 2 teaspoons onion powder
· 2 teaspoons garlic powder
· 1/4 teaspoon cayenne pepper
· 4 chicken breasts, can use boneless or bone-in
· 1/2 teaspoon salt
·1/2 teaspoon pepper

1. In a large saucepan, combine the first 11 ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes to allow flavors to blend. Set aside 1/2 cup sauce for basting; cover and refrigerate remaining sauce for later use.
2. Sprinkle chicken with salt and pepper.
3. Coat the grill rack with cooking spray.
4. Prepare grill for indirect heat, using a drip pan. Place chicken skin side down over drip pan and grill, covered, over indirect medium heat for 20 minutes. Turn; grill 20-30 minutes longer or until juices run clear, basting occasionally with reserved sauce.

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