White Barbecue Chicken - Bestrecipe005

White Barbecue Chicken – Bestrecipe005

  • 4 cups White Barbecue Sauce, see recipe here
  • 4 large skin-on, bone-in chicken breasts (ours were almost a
    pound each)
  • ¼ cup olive oil
  • ½ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper

  1. Prepare a double batch of the White Barbecue Sauce, recipe
    here. Use two cups as the marinade and reserve one cup to cook the chicken and
    one cup to serve on the side.
  2. Place the four breasts in a gallon zip lock bag with two
    cups of the White Barbecue Sauce and marinate four hours or overnight.
  3. Heat grill to high.
  4. Remove chicken from bag and discard marinade. Rinse the
    chicken and pat dry with paper towels.
  5. Brush three tablespoons of olive oil over the skin and
    sprinkle with the salt and pepper.
  6. Place skin down on the hot grill and cook two to three
    minutes just to give grill marks. Brush the back side with the remaining oil
    and flip. Cook two minutes.
  7. Move the chicken to an upper rack or a cooler side of the
    grill, skin up and lower the temperature to medium. The internal grill heat
    with cover closed should hover around 425 degrees F.
  8. Take the one cup of White Barbecue Sauce and brush a small
    amount onto the tops of the breasts. Cover grill and wait five minutes. Brush
    again and again close the lid and time five minutes.
  9. Do this one more time. (Each time you do this, the sauce
    cooks into the chicken and eventually the tops get crispy and caramelized.)
  10. After the final sauce goes on, cover the grill and cook
    another 10-20 minutes or until the internal temperature reaches 155 degrees F,
    using a probe thermometer. Total cooking time should be about 30 minutes but
    your time may vary based on the size of the breast.
  11. Remove to a platter, brush a little of the remaining sauce
    on top and let rest five minutes.
  12. Serve with the reserved cup of White Barbecue Sauce.

This Recipe adapted from >>>> Click Here

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