This weekend, we had chicken. I love chicken, my wife loves chicken, the kids love chicken. Who doesn’t love chicken? I’ve searched the net for a decent way to cook some legs and thighs, since I didn’t want to do it the ‘old fashioned’ way, just grilling it of on the Q.
I’ve found a wonderful recipe from Jamie, which I really loved, and since I (almost) had all the ingredients in house, I decided to give it a go.
I started out with the BBQ sauce, which was easier then most BBQ sauces I’ve found, but still looked very good.
Just take a nice pan and add the following.
200gr brown sugar
200gr tomato ketchup
200ml apple juice
100ml bourbon, although I didn’t have that and used single malt …. 😉
4 tablespoons of Worcestershire sauce
4 tablespoons of balsamic vinegar
2 big teaspoons of mustard
juice of 2 oranges
a few splashes of hot green sauce or tabasco
a dash of sea salt
Whisk this all well, until it gets really nice and dark and heat it until it boils. After that, lower the heat and let it simmer for about 15 minutes, until it gets nice and sticky. Took me about 25 minutes, but that’s up to your own ‘touch’, of course.
When this was simmering, I made the dry rub for the chicken. Straight forward rub, but very tasty.
2 big teaspoons of fennel seeds
1 big teaspoon of smoked paprika
1 big teaspoon of brown sugar
1 level teaspoon of cumin
1 teaspoon of sea salt
a pinch of freshly grounded black pepper
Just stir it all around and use it to rub in the legs and thighs of the chicks until they are nicely covered in rub.
Start the firestarter and got the Q going. It’s around 2 degrees Celcius outside, so very nice weather for an outdoor cooking session!
Once the Q is around 180-200 degrees Celcius, add the chicks and place them on the grate indirect. Leave it there for about 45-50 minutes. Don’t look, because if you’re looking, you ain’t cooking. Keep the lid on and just wait.
After that time, I’ve taken the BBQ sauce and took it outside next to the Q and opened it. The chicken was nicely grilled at this time, and all looked fantastic. Now for the trick. I took out the meat one by one and dipped them all in the BBQ sauce for a good glaze. Meanwhile I turned down the heat in the Q to around 100-120 degrees. Once they were all covered in thick BBQ sauce, I placed them back on the Q and for the finishing touch, I’ve added a handful of apple wood to the coals. Close the lid and leave it there for about 15 minutes.
I’ve repeated this step for 2 times, covering the chicken in sauce, and once finished, you have the wonderful tasty (little bit sticky) chicken meat. Fantastic!
I must say, that the thighs are better cooked this way then the legs, so next time, I will only use thighs, just for the try, but it’s definitely a repeater, this recipe.
Served with a nice Chinese rice recipe and almost ate my fingers while eating the meat!
Superb, or, like my sweet Canadian relatives would say, Delectable! It really was!