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Double Barbequed Chicken Recipe

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Double Barbequed Chicken
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Servings: 12

Ingredients

  • 3 tbsp paprika
  • 2 tbsp smoked paprika
  • 1 tsp chili powder
  • 3 tbsp kosher salt
  • 1 tbsp powdered ginger
  • 1 tbsp chipotle powder
  • 3 tbsp brown sugar
  • 1 tbsp black pepper
  • 1 tbsp ground thyme
  • 2 tbsp ground sage or poultry seasoning
  • 2 tbsp dry mustard powder
  • 2 tbsp garlic powder
  • 3 tbsp onion powder
  • 1 tsp ground cumin
  • 2 tsp crushed or ground fennel seed
  • Mix together well and store any unused dry rub in an airtight container in a cool place or in the freezer.
  • If you are using your gas grill to barbeque, place the chicken piesces on one side
  • of the grill and use the burner or burners on the opposite side so that
  • it is not directly over heat. Regulate the gas to keep the temperature
  • at about 300 - 325 degrees F for slow barbequed flavor. The same technique can also be
  • used with a charcoal grill, just keep the charcoal on one side and the chicken pieces on the opposite side.
  • {Smoking instructions (optional) If you like, you can add smoke flavor by soaking hardwood chips like mesquite, apple,
  • cherry or hickory in warm water for about a half hour. A couple of
  • handfuls will do. Wrap the soaked wood chips in a double layer of heavy
  • duty aluminum foil and poke only two holes in the foil, one at either
  • end to allow the smoke to escape. I place the foil packets in a
  • vegetable grill pan so that the packet is not sitting directly on the
  • gas burner. The packet can be directly placed on the coals if you are using a charcoal barbeque.}
  • Brown Sugar & Balsamic Barbeque Sauce
  • 1 large red onion, diced
  • 6 cloves minced garlic
  • 3 tbsp olive oil
  • 1 large apple thinly sliced
  • Saute all together in a medium sized saucepan until the onions and apples have softened. Add:
  • 8 large very ripe diced tomatoes with the skins removed ( or a 28-32 ounce can crushed tomatoes)
  • Saute together until the tomatoes begin break down and get mushy (or
  • until the sauce is reduced by 1/4 if using canned tomatoes), then add:
  • 1 1/4 c ups brown sugar
  • 1/2 cup balsamic vinegar
  • 1 teaspoon ground thyme
  • 1 tsp crushed chili paste (or 1/2 tsp cayenne pepper, more or less to taste of either if you want to better control the heat)
  • 2 tbsp smoked paprika
  • 2 tbsp chili powder
  • 1/2 whole nutmeg, finely grated
  • 2 tbsp fresh finely grated ginger
  • 1 tsp kosher salt
  • 1 tsp freshly ground black pepper
  • Simmer all together over low heat for about a half hour or until the
  • sauce reaches the consistency of a good barbeque sauce. I like mine a

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Nutrition Facts

Amount Per Serving %DV
Serving Size 225g
Recipe makes 12 servings
Calories 295  
Calories from Fat 88 30%
Total Fat 9.93g 12%
Saturated Fat 1.94g 8%
Trans Fat 0.0g  
Cholesterol 23mg 8%
Sodium 2077mg 87%
Potassium 594mg 17%
Total Carbs 43.56g 12%
Dietary Fiber 5.4g 18%
Sugars 22.21g 15%
Protein 10.81g 17%
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