Рецепт Double Barbequed Chicken
Ингредиенты
- 3 tbsp paprika
- 2 tbsp smoked paprika
- 1 tsp chili powder
- 3 tbsp kosher salt
- 1 tbsp powdered ginger
- 1 tbsp chipotle powder
- 3 tbsp brown sugar
- 1 tbsp black pepper
- 1 tbsp ground thyme
- 2 tbsp ground sage or poultry seasoning
- 2 tbsp dry mustard powder
- 2 tbsp garlic powder
- 3 tbsp onion powder
- 1 tsp ground cumin
- 2 tsp crushed or ground fennel seed
- Mix together well and store any unused dry rub in an airtight container in a cool place or in the freezer.
- If you are using your gas grill to barbeque, place the chicken piesces on one side
- of the grill and use the burner or burners on the opposite side so that
- it is not directly over heat. Regulate the gas to keep the temperature
- at about 300 - 325 degrees F for slow barbequed flavor. The same technique can also be
- used with a charcoal grill, just keep the charcoal on one side and the chicken pieces on the opposite side.
- {Smoking instructions (optional) If you like, you can add smoke flavor by soaking hardwood chips like mesquite, apple,
- cherry or hickory in warm water for about a half hour. A couple of
- handfuls will do. Wrap the soaked wood chips in a double layer of heavy
- duty aluminum foil and poke only two holes in the foil, one at either
- end to allow the smoke to escape. I place the foil packets in a
- vegetable grill pan so that the packet is not sitting directly on the
- gas burner. The packet can be directly placed on the coals if you are using a charcoal barbeque.}
- Brown Sugar & Balsamic Barbeque Sauce
- 1 large red onion, diced
- 6 cloves minced garlic
- 3 tbsp olive oil
- 1 large apple thinly sliced
- Saute all together in a medium sized saucepan until the onions and apples have softened. Add:
- 8 large very ripe diced tomatoes with the skins removed ( or a 28-32 ounce can crushed tomatoes)
- Saute together until the tomatoes begin break down and get mushy (or
- until the sauce is reduced by 1/4 if using canned tomatoes), then add:
- 1 1/4 c ups brown sugar
- 1/2 cup balsamic vinegar
- 1 teaspoon ground thyme
- 1 tsp crushed chili paste (or 1/2 tsp cayenne pepper, more or less to taste of either if you want to better control the heat)
- 2 tbsp smoked paprika
- 2 tbsp chili powder
- 1/2 whole nutmeg, finely grated
- 2 tbsp fresh finely grated ginger
- 1 tsp kosher salt
- 1 tsp freshly ground black pepper
- Simmer all together over low heat for about a half hour or until the
- sauce reaches the consistency of a good barbeque sauce. I like mine a
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Nutrition Facts
Amount Per Serving | %DV |
---|---|
Serving Size 225g | |
Recipe makes 12 servings | |
Calories 295 | |
Calories from Fat 88 | 30% |
Total Fat 9.93g | 12% |
Saturated Fat 1.94g | 8% |
Trans Fat 0.0g | |
Cholesterol 23mg | 8% |
Sodium 2077mg | 87% |
Potassium 594mg | 17% |
Total Carbs 43.56g | 12% |
Dietary Fiber 5.4g | 18% |
Sugars 22.21g | 15% |
Protein 10.81g | 17% |