April 5, 2011

Housemade Barbecue Chicken

When there is a sunny day in the middle of gloom most people in San Francisco freak out, drink a bunch and have BBQs....well cheers to that! Although the weather doesn't last long I can still eat the hot weather food that I love...Here is my Barbecued chicken recipe-

The Sauce!

2 Cloves Garlic grated
1/4 C. Molasses
1 C. Sugar free ketchup or tomato sauce
1/2 t. Sriracha
1/2 T. Agave nectar 
3-4 T. Apple Cider Vinegar (add more or less depending on thickness and taste)
pinch of the following:
cayenne pepper
red pepper flakes

Step 1: add EVOO and garlic into a cold sauce pan, heat slowly until garlic has almost melted into oil, keep on low. 

Step 2: stir in molasses and ketchup (wait to add more of either after sauce has cooked down a bit, the flavor always changes)

Step 3: add in the rest of ingredients and simmer for 30min. adjust flavors to your desired taste...

The Chicken!

Wash and pat dry desired chicken parts ( I prefer bone in skin on thighs and legs). Cover with S&P and place in Big bowl.

Drizzle with BBQ Sauce and allow to marinade.

Put chicken on hot grill till internal temp is about 155˚ remove and allow to rest. Inside temp will rise to 160˚ at that point.


*no final photo, due to starvation and enjoying my food hot!

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