fire meets chicken

Goodbye, boring grilled chicken. Pulling off dinner this week just got easier with this flame-kissed trio.

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It’s not technically summer until we’re eating outside with a platter of tasty, sticky BBQ chicken from the grill. Put this recipe in rotation, then hit it again next week with the soy-ginger spin, below.

BARBECUED CHICKEN

HANDS ON 20 min.
TOTAL TIME 1 hr.

¼ cup butter

½ cup finely chopped onion

3 garlic cloves, minced

1½ tsp. paprika

1½ tsp. chili powder

½ tsp. crushed red pepper

⅔ cup cider vinegar

½ cup packed brown sugar

1 Tbsp. Worcestershire sauce

½ cup tomato paste

2 Tbsp. molasses

4 lb. meaty chicken pieces (bone-in breasts, thighs, and/or drumsticks), skinned

1. For sauce, in a 2-qt. saucepan melt butter over low. Add onion, garlic, and 1 tsp. kosher salt. Cook until onion is tender. Stir in paprika, chili powder, crushed red pepper, and ¼ tsp. ground black pepper; cook and stir 1 minute. Stir in 1 cup cold water, the cider vinegar, brown sugar, and Worcestershire sauce; bring to simmering. Whisk in tomato paste and molasses until smooth. Return to simmering. Cook, uncovered, stirring occasionally, until thickened, 10 to 15 minutes.

2. Meanwhile, prepare grill for indirect heat using a drip pan. Place chicken, bone sides up, on greased rack over drip pan.

3. Grill, covered, over indirect medium heat until done (165°F for breasts; 175°F for thighs and drumsticks), 50 to 60 minutes, turning once halfway through grilling and brushing with 1 cup sauce the last 15 minutes of grilling. Heat and serve remaining sauce with chicken. Makes 6 servings.

PER SERVING 603 cal, 30 g fat (9 g sat fat), 153 mg chol, 498 mg sodium, 41 g carb, 36 g sugars, 39 g pro

SAUCE CHANGEUP
SOY-GINGER BARBECUE SAUCE

Spoon ½ cup pineapple, peach, or apricot preserves into a bowl. Snip any large pieces of fruit.