Grilled Chicken With Root Beer Barbecue Sauce Food

GRILLED CHICKEN WITH ROOT BEER SAUCE

Steps:

• Place the chicken breasts into gallon-sized storage bags.
• Combine all ingredients from the root beer through the salt. Mix thoroughly.
• Reserve 1 cup of the root beer sauce for basting.
• Pour the remaining sauce over the ckicken. Marinade in the refrigerator for an hour or more.
• Grill around medium hot coals or over medium heat on a gas grill for about 20 minutes, depending on the thickness of the chicken breasts.
• Turn frequently and baste with the root beer sauce to form a nicely carmelized coating.
• Serve and enjoy!

GRILLED CHICKEN THIGHS WITH BLACKBERRY BBQ SAUCE

Steps:

• In a small bowl, combine the coriander, paprika and salt. Pat the chicken thighs dry with paper towels, season on both sides with the spice mixture and place in a gallon-size zip-top bag. Refrigerate for several hours but preferably overnight.
• Prepare and preheat your lump charcoal grill to create two heat zones: high and low.
• Brush the chicken thighs with olive oil and place them skin-side down on the hot side of the grill. Cover and cook for 2 minutes. Uncover and move the chicken to the low side of the grill, skin-side up. Cover and cook until the thighs reach an internal temperature of 160 degrees F, 15 to 20 minutes. Pour half the Blackberry BBQ Sauce into a medium bowl and use it to baste the chicken occasionally during the final 10 minutes of cooking.
• Remove the chicken from the grill. Serve with the remaining sauce on the side.
• In a large saucepan, combine the blackberries, beer, vinegars, sugar, onion, garlic, habanero, chipotle powder, coffee, coriander and cumin. Cook over medium-low heat, stirring occasionally, for 2 hours. Carefully puree the sauce in a blender or food processor, then strain.

GRILLED CHICKEN WITH ROOT BEER BARBECUE SAUCE

Steps:

• Mix first 5 ingredients in small bowl. Reserve 4 teaspoons spice mixture for mop mixture. Rub remaining spice mixture all over chicken halves. Refrigerate chicken 1 hour.
• Mix 1 cup water, vinegar, Worcestershire sauce, and reserved 4 teaspoons spice mixture in medium bowl to blend for mop mixture.
• Place 1 handful of torn newspaper in bottom of charcoal chimney. Top newspaper with 30 charcoal briquettes. Remove top rack from barbecue; place chimney on bottom rack. Light newspaper and let charcoal burn until ash on briquettes is gray, about 30 minutes. Open 1 bottom barbecue vent. Turn out hot charcoal onto 1 side of bottom rack. Using metal spatula, spread charcoal to cover approximately 1/3 of rack. Scatter 1 cup drained wood chips over coals (using too many wet chips may douse the fire). Fill foil loaf pan halfway with water and place on bottom rack opposite coals.
• Return top rack to barbecue. Arrange chicken halves, skin side up, on top rack above loaf pan (not above charcoal). Cover barbecue with lid, positioning top vent directly over chickens. Place stem of candy thermometer through top vent, with gauge on outside of lid and tip near chickens (thermometer should not touch chickens or rack); leave thermometer in place during cooking. Use top and bottom barbecue vents to maintain temperature between 275°F and 325°F, opening vents wider to increase heat and closing to decrease heat. Keep any other vents closed. Check temperature every 10 minutes.
• Grill chickens until almost cooked through, brushing with mop mixture every 15 minutes, about 1 hour 25 minutes. After 15 minutes, use technique described above to light an additional 15 charcoal briquettes in chimney set atop nonflammable surface.
• If temperature of barbecue falls below 275°F, use oven mitts to lift off top rack with chickens; place rack with chickens on nonflammable surface. Using tongs, add hot gray charcoal briquettes from chimney to bottom rack. Scatter remaining 1 cup drained wood chips over charcoal. Reposition top rack on barbecue, placing chickens above loaf pan. Cover with lid. Brush chickens with some Root Beer Barbecue Sauce and continue grilling until meat thermometer inserted into thighs registers 180°F, about 6 minutes longer. Using tongs, move chickens directly over fire. Grill until sauce sizzles and browns, about 2 minutes. Cut chicken into quarters. Serve, passing remaining Root Beer Barbecue Sauce separately.

ROOT BEER BBQ SAUCE

Steps:

• Stir together the root beer, ketchup, orange juice, Worcestershire sauce, and molasses in a saucepan. Season with ginger, paprika, chipotle powder, garlic powder, onion powder, and red pepper flakes. Bring to a boil over high heat, then reduce heat to medium-low and simmer 15 minutes, stirring occasionally. Use immediately or store in the refrigerator up to a week.

ROOT BEER GLAZED CHICKEN

Steps:

• Flatten chicken breasts slightly. In a large skillet, cook chicken in oil for 4-6 minutes on each side or until a thermometer reads 170°. Remove and keep warm., Stir the root beer, brown sugar, ketchup, mustard and lemon zest into the skillet. Bring to a boil. Cook and stir for 6-8 minutes or until thickened. Return chicken to skillet; heat through.

ROOT BEER BBQ SAUCE

Steps:

• Combine all ingredients in heavy medium saucepan.
• Bring to boil over medium heat, stirring occasionally.
• Reduce heat to medium-low and simmer until reduced to 1 1/2 cups, about 20 minutes.
• If sauce isn't desired personal preference thickness, add some cornstarch mixed in water to thicken it up.
• Cool slightly.
• Transfer to bowl.
• Cover and refrigerate.
• (Can be made 2 weeks ahead; keep refrigerated.).

GRILLED WHOLE CHICKEN WITH BARBECUE SAUCE

Steps:

• Set up grill for indirect grilling. Rinse chicken inside and out and dry thoroughly. Generously season inside and out with coarse salt and ground pepper. Clean and lightly oil hot grates.
• Place chicken, breast side up, on opposite side of grill from heat. Cover and grill until cooked through, or a thermometer inserted in the thickest part of a thigh (avoiding bone) registers 160 degrees, about 1 1/2 hours, rotating halfway through cooking (if using a charcoal grill, add a couple of handfuls of charcoal every half hour to maintain heat).
• About 15 minutes before chicken is done, brush with 1/2 cup barbecue sauce. Let chicken rest 20 minutes before carving.