Wednesday, September 12, 2012

Barbecue Chicken

A great version of barbecued chicken. The herbs take the recipe to the next level - use fresh herbs if they are available.

The original recipe creates a very basic barbecue sauce to coat the chicken, however this can easily be replaced with store bought barbecue sauce or your favorite barbecue sauce recipe. I used homemade Root Beer Barbecue Sauce. Unfortunately the recipe has gone missing so I am unable to post it right now.

Adapted from Taste for Adventure, serves 4


4 chicken breasts
1 tablespoon paprika
1/2 tablespoon thyme
1 teaspoon rosemary
1/2 teaspoon salt
1/2 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon chili powder
1/4 teaspoon pepper
1 1/2 tablespoons brown sugar
1/3 cup ketchup
2 tablespoon Worcestershire sauce
Hot sauce, to taste


Preheat the barbecue to medium heat.

In a large bowl, combine the paprika, thyme, rosemary, salt, garlic powder, onion powder, chili powder and pepper. Place the chicken in the bowl and toss to coat. Can be refrigerated overnight to marinade.

Grill the chicken until the internal temperature reaches 165 F and the juices run clear, turning periodically. Remove from the grill and allow to rest.

In the meantime, combine the brown sugar, ketchup, Worcestershire and hot sauce in a small bowl. Brush the sauce over the cooked chicken and serve.


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