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We hope everyone enjoyed their Fourth of July weekend and is excited for more warm weather grilling! This week, we’ll be making these two burgers: Stuffed Portobello Mushroom and Caribbean Chicken, and also eating lots of these Ice Cream Sandwiches in honor of National Ice Cream Month! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

Spicy Chicken

Dimple's MomDimple's Mom Posts: 1,740
edited November -1 in EggHead Forum
We tried a new chicken recipe last night. It was way too spicy for our tastebuds, so we won' be making it again. I used both drummettes and bonesless breasts and it was okay on the drummettes but terrible on the breasts. It lends itself to being an appetizer where a person isn't going to eat too much of it. [p]But if you like spicy, here it is:[p]GRILLED CHICKEN WITH ROOT BEER BARBECUE SAUCE[p]2 chickens, each cut in quarters[p]Spice Rub:
1 T. salt
1 T. sweet paprika
1 T. dark brown sugar
2 tsp. ground black pepper
1/4 tsp. celery seed[p]Mix together rub ingredients and rub all over chicken. Refrigerate chicken for at least an hour. Grill chicken on a gas grill or over coals until almost done. Brush with root beer barbecue sauce the last few minutes, taking care not to let it burn. [p]Root Beer Barbecue Sauce:
1 cup root beer
1 cup ketchup
1/4 cup fresh lemon juice
1/4 cup orange juice
3 T. Worcestershire sauce
1 1/2 T. packed dark brown sugar
1 T. light molasses
1 tsp. liquid smoke
1/2 tsp. grated lemon peel
1/2 tsp. ground ginger
1/2 tsp. garlic powder
1/2 tsp. onion powder[p]Combine all ingredients in a heavy saucepan. Bring to boil over medium heat; stirring occasionally. Reduce heat to medium low and simmer until reduced to 1 1/2 cups. about 20 minutes. Season sauce to taste with salt and pepper. Cool slightly, cover and refrigerate. [p]

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