BBQ CHICKEN

This is another recipe from Debbie Macomber's Cedar Cover Cookbook. She credited this one to Troy and Faith Davis at 92 Pacific Boulevard and The Waterfront Park. She added a note that it was a favorite of Charlotte and Ben Rhodes. We ended up not grilling any chicken until the end of summer. Can't believe it. We grilled plenty of burgers but no chicken. I thought this recipe looked good and it was. 

She cooked using a whole chicken that was cut into pieces. I took two of our large chicken breasts and cut them into strip pieces. That worked out well except that we decided we grilled the smaller pieces too long. We were following her guidelines (what I have written here) for the length of time to cook them. Her time was fine for the thicker pieces. So use your own judgement as to how long to cook your chicken.

BBQ CHICKEN

Sauce:

1       cup ketchup
1/4    cup apple cider vinegar
2       tablespoons molasses
1       tablespoon Dijon mustard
1       teaspoon Tabasco or hot sauce (I did omit)
1       whole chicken (about 4 lbs) cut into 10 pieces (or chicken breasts or tenders)
Salt and pepper to taste.

Cut breast in half to cook more evenly on the grill. 
serve any leftover sauce on the side and store the remainder tightly sealed in the refrigerator for up to one week.

Sauce:

In small saucepan over low heat, combine sauce ingredients.

Cook for 3 to 5 minutes, stirring occasionally.







Preheat grill.

Season chicken with salt and pepper.

Place chicken pieces, skin side down, over the hottest part of the grill.

Cook, uncovered, about 2 minutes until golden brown.

Turn pieces (we cooked them 2 minutes on this side also before)

and move them off the direct flame to the cooler edges of the grill.








Cook 15 minutes to 20 minutes, turning and moving pieces occasionally to prevent charring and flare ups.

Baste chicken with the BBQ sauce the last 5 minutes of grilling

turning the pieces so that the sauce is heated through.