May 26, 2008

BBQ Chicken

Happy Memorial Day! We've spent the weekend celebrating with family and had a quiet evening in tonight. I had Barefoot Contessa on and she was grilling chicken and my husband decided that was a good idea, so we put some legs on the grill and had a great improptu dinner. Here's our quick and easy recipe for a good dry rub and BBQ sauce. I love Sweet Baby Ray's but when I saw High Fructose Corn Syrup was the first ingredient, I was kind of turned off to the store bought. While we make ours with ketchup, and there's some HFCS in that, I'm glad it's not the MAIN ingredient!

Sweet Dry Rub
1/2 C. Brown Sugar
1 T. Chili Powder
2 T. Dried Parsley
1 T. Montreal Steak Seasoning
2 T. Paprika
1 T. Ground Pepper
1 T. Garlic Powder
1/2 t. Jane's Crazy Mixed-Up Salt (or Kosher Salt)

Combine all ingredients in a bowl and rub over chicken. Let sit for at least 30 minutes until ready to grill.

Homemade Barbeque Sauce
1 C. Ketchup (spring for the Heinz... you know it's the best!)
1/3 C. Brown Sugar
1/4 C. Soy Sauce
2 T. Worchestershire Sauce
1 T. Chili Powder
1 t. Sriracha hot sauce
2 T. Dijon Mustard (use more if you like a really mustardy sauce... but it's strong!)
1 T. Tomato Paste (I like the kind in the tube you can store in the fridge)
1 T. Garlic Powder
Dash of Ginger
Dash of Cumin

Whisk all ingredients into a bowl and refridgerate. Serve with BBQ chicken. If desired, baste meat with sauce in the last few minutes of cooking so the sugar doesn't burn. Be sure to throw out the extra sauce after basting (or cook it up) so it's not contaminated from the raw chicken.

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