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RECIPE # 5176 - BARBECUE CHICKEN - Tuesday, May 27, 2014

RECIPE # 5176 - BARBECUE CHICKEN - Tuesday, May 27, 2014

CREATED May 27, 2014
CHEF JEFF LUNSFORD / THE HEARTH & GRILL SHOP

12 Chicken Thighs, rinsed and patted dry

For the Marinade:

1 Cup Apple Cider Vinegar

1Tablespoon   Dijon Mustard

1Tablespoon  Molasses

1Tablespoon of your favorite brand of whiskey or bourbon

1 Lemon, juice and zest

1 Clove of Garlic, crushed and chopped

1 Teaspoon Red Chili Flakes, more if you like the Heat

1 Teaspoon Black Pepper, fresh ground

1 Teaspoon Fresh Thyme, chopped

¼ Cup Vegetable Oil

Whisk all the ingredients together in a mixing bowl.  Then roll each piece of chicken in the marinade, placing them in a large pan or plastic bag and allow to marinate at least 6 hours, preferably overnight, refrigerated. 

For the Rub:

2 Tablespoons Dark Brown Sugar

2 Tablespoons Paprika,

1 Tablespoon Smoked Paprika

1 Tablespoons Black Pepper, ground fresh

2 Tablespoons Kosher Salt

1Teaspoon Garlic Powder

1 Teaspoon Onion Powder

Cayenne Pepper to taste

Mix all the ingredients together in a mixing bowl and reserve.

For The Grill or Smoker:

Reserved Chicken

Reserved Rub

2-Cups Pecan Wood Chips soaked in water for at least 1 hour.

Remove the chicken from the marinade and place on a wire rack to allow the excess marinade to drain off.  Preheat your Big Green Egg to 300 to 325 degrees.  Liberally rub the chicken with the reserved spice mixture on both sides.  Place the chicken on the cooking grids with the skin side up and drop a handful of soaked chips on the coals. More wood chips can be added as necessary.  Cook the chicken for 1 to 1-1/2 hours or until the chicken is done when the internal temperature reaches 170 degrees.  If you like your chicken sauced, baste the chicken with your favorite the last 30 minutes of cooking.  Remove the chicken to a warm platter and cover with aluminum foil.  Allow the chicken to rest 10 to 15 minutes to allow all of the juices to be reabsorbed.  Serve and enjoy.

**The Hearth and Grill Shop’s Backyard Challenge Bar B Que Cook-Off has two categories, Chicken and Ribs.  In the Chicken Category, we do not specify what part of the chicken is to be used, however, the thigh is the cut of choice for most contestants.  The dark meat of the thigh is flavorful and does not tend to dry like other cuts.  Tenderness is not an issue with the thigh, as most participants tend to marinate their entries to add flavor.  The marinade typically contains some form of acid (vinegar or citrus juice) and other ingredients to aid in breaking down the muscle and connective tissue, while also adding flavor.  To bring even more flavor to the party a rub is liberally used before placing the chicken on to the smoker.  I prefer the rub on my chicken and typically do not use a sauce, however, if your preference is to use sauce, please do.