Grilled Chicken With Buttery Barbecue Sauce
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This recipe makes 6 servings
Nutritional Info |
|
|---|---|
| Per each of 6 servings: about | - |
| cal | 297297 cal |
| pro | 22 g22g pro |
| total fat | 18 g18g total fat |
| sat. fat | 7 g7g sat. fat |
| carb | 12 g12g carb |
| fibre | 1 g1g fibre |
| chol | 93 mg93mg chol |
| sodium | 417 mg417mg sodium |
| potassium | 340 mg340mg potassium |
| % RDI: | - |
| calcium | 22 calcium |
| iron | 77 iron |
| vit A | 1010 vit A |
| vit C | 33 vit C |
| folate | 44 folate |
"Spatchcocking” a chicken means flattening it after removing the backbone. This decreases cooking time and, along with the superflavourful basting sauce, keeps the meat moist and juicy.
Ingredients
- 1 chicken , about 3 lb1 chicken, about 3 lb
- 1 tbsp butter , melted1 tbsp butter, melted
- 1/2 tsp salt 1/2 tsp salt
- 1/2 tsp pepper 1/2 tsp pepper
- Barbecue Sauce:
- 1/4 cup butter 1/4 cup butter
- 2 cups finely diced onion 2 cups finely diced onion
- 1/4 cup cider vinegar 1/4 cup cider vinegar
- 1 clove garlic , minced1 clove garlic, minced
- 2/3 cup ketchup 2/3 cup ketchup
- 1/4 cup liquid honey 1/4 cup liquid honey
- 2 tbsp packed brown sugar 2 tbsp packed brown sugar
- 2 tsp dry mustard 2 tsp dry mustard
- 1 tsp smoked hot paprika 1 tsp smoked hot paprika
- 1/4 tsp cayenne pepper 1/4 tsp cayenne pepper
Preparation
Barbecue Sauce: In saucepan, heat 1 tbsp of the butter over medium heat; fry onion, stirring often, until golden brown, about 8 minutes.
Add vinegar and garlic; cook until no liquid remains.
Stir in ketchup, honey, sugar, mustard, paprika and cayenne pepper; bring to boil. Reduce heat and simmer, stirring occasionally, until as thick as ketchup, about
25 minutes. Remove from heat. Stir in remaining butter. (Make-ahead: Refrigerate in airtight container for up to 1 month; warm gently before using.)
Using kitchen shears, cut chicken down each side of backbone; remove backbone. Turn chicken breast side up; press firmly on breastbone to flatten.
Brush chicken with butter; sprinkle with salt and pepper. Place, bone side down, on greased grill over medium heat; close lid and grill, turning once, for 35 minutes. Grill, brushing with 1/2 cup of the sauce, until juices run clear when thickest part of thigh is pierced, 10 to 15 minutes.
Add vinegar and garlic; cook until no liquid remains.
Stir in ketchup, honey, sugar, mustard, paprika and cayenne pepper; bring to boil. Reduce heat and simmer, stirring occasionally, until as thick as ketchup, about
25 minutes. Remove from heat. Stir in remaining butter. (Make-ahead: Refrigerate in airtight container for up to 1 month; warm gently before using.)
Using kitchen shears, cut chicken down each side of backbone; remove backbone. Turn chicken breast side up; press firmly on breastbone to flatten.
Brush chicken with butter; sprinkle with salt and pepper. Place, bone side down, on greased grill over medium heat; close lid and grill, turning once, for 35 minutes. Grill, brushing with 1/2 cup of the sauce, until juices run clear when thickest part of thigh is pierced, 10 to 15 minutes.
Source : Canadian Living Magazine: June 2011
- Keywords : Dinner; Father's Day; Grill/Barbecue; Chicken; Butter; Garlic; Ketchup; Honey; Brown sugar; 300 calories;
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