CRISPY BARBECUE CHICKEN
Make and share this Crispy Barbecue Chicken recipe from Food.com.
Provided by looneytunesfan
Categories Chicken Breast
Time 40m
Yield 8 serving(s)
Number Of Ingredients 3
Steps:
- Preheat oven to 400°F
- Place barbecue sauce and coating mix in separate pie plates or shallow dishes. Dip chicken in barbecue sauce, then in coating mixture, turning over to evenly coat both sides of each chicken piece. Place in single layer in aluminum foil-lined 15x10x1-inch baking pan. Discard any remaining coating mixture.
- Bake 20 minute or until chicken is cooked through (170°F).
Nutrition Facts : Calories 141.5, Fat 1.7, SaturatedFat 0.4, Cholesterol 68.4, Sodium 204, Carbohydrate 2, Fiber 0.2, Sugar 0.6, Protein 27.5
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- To make the sauce: Place mayonnaise, vinegar, apple juice, horseradish, black pepper, lemon juice, salt, mustard powder, and cayenne pepper in a medium bowl and whisk to combine. Transfer to a jar and store in refrigerator until ready to use.
- To make the brine: Whisk together apple juice, water, salt, brown sugar, and molasses until solids have dissolved. Submerge chicken in brine, breast side down, and place in refrigerator for 1 1/2 hours.
- Remove chicken from brine and pat dry with paper towels. Season both sides of chicken liberally with barbecue rub.
- Light a chimney 3/4 full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on one side of the charcoal grate. Place wood chunk directly on top of coals. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Place chicken, skin side up, on cool side of grill and cover. Cook, maintaining a temperature around 350 degrees, until breast meat registers 155 degrees and thigh meat registers 160 degrees on an instant read thermometer inserted in thickest part of meat, 30 to 45 minutes.
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- Light a gas grill. Wrap the hickory wood chips in heavy-duty foil and pierce the packet all over with a skewer. Add the foil packet to the grill. Cover and let the wood chips begin to smoke, about 5 minutes.
- Brush the chicken with oil and season generously with salt and pepper. Grill the chicken, covered, over moderately high heat, turning and shifting the pieces occasionally, until lightly charred and cooked through, 35 to 40 minutes. Transfer to a platter.
- In a medium bowl, whisk the mayonnaise with the vinegar, apple juice, horseradish, lemon juice and cayenne and season with 1 teaspoon of black pepper and 1/2 teaspoon of salt. Transfer the barbecue sauce to a pitcher and serve with the chicken.
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