December 28, 2009 § Leave a comment
I got this recipe from a gal who used to hang out in the same chatroom as I did years ago, who went by the name “bubbles.” So kudos to you bubbles, and thank you so much for sharing! It’s become quite a tradition in my family.
Of course I have adapted the recipe a million times and added a few more ingredients, and this is what I’ve come up with.
I know, I know, it looks like a huge amount of ingredients, but trust me, it’s a really simple bbq sauce to make.
1 cup root beer (get wild, and try other soda flavors if you wish. I’ve done this with orange soda, and dr. pepper too. yum!)
1 cup ketchup
1/4 cup lemon juice (fresh or bottled, it’s all good)
3 T. worcestershire sauce
3 T. brown sugar
1/2 tsp. ground ginger
1/2 tsp. garlic powder
1/2 tsp. onion powder
1/2 tsp. mustard powder
1/2 tsp. dry oregano
1 T. molasses
1/4 tsp. red pepper flakes
1 T. cider vinegar
1/2 tsp. dry minced onion
In a medium saucepan, combine all ingredients; mix well, and bring to a boil over medium heat, stirring occasionally. Reduce the heat to medium-low and simmer for about a half an hour until the sauce is reduced by half. (keep stirring occasionally)
Watch the sauce carefully when it starts thickening so it doesn’t scorch the bottom of your pan.
See! I told you it was easy.
Now onto our chicken!
A whole chicken was used here, with the backbone cut out so it will lay flat on the grill. Feel free to use parts!
Sprinkle your chicken with sea salt, garlic/pepper seasoning, and black pepper on both sides. If you don’t have garlic-pepper seasoning, it’s still going to turn out great.
(Seriously, is there any way to make a raw chicken look appetizing?? Yeegawds.)
Preheat your grill if your using a gas bbq, or get your charcoal briquets going to where they are all ashy.
Cook the chicken over indirect heat, until internal temperature reaches 180 degrees farenheit. For you briquet people, that means moving all your briquets to the outside edges, so there isn’t anything directly under your chicken.
Cook, turning as necessary to get your skin golden brown, and then start basting with your rootbeer sauce. It shouldn’t burn since we’re going all indirect heat here. Baste till your hearts content.
When it’s time to take your chicken off the heat, bring it in and tent it loosely with some foil for about 10 minutes.
Cut chicken into desired pieces and enjoy! Leftover sauce? Great for dipping..yum!
Can you bake this chicken? Of course you can! (but doesn’t everything taste better on a bbq?)
Preheat your oven to 350 degrees farenheit. Coat a 9×13 baking dish with non-stick cooking spray. Place your chicken pieces into your baking dish. (i’ve never tried doing a whole one in the oven with this recipe) Sprinkle with the salt, pepper, and garlic pepper seasoning, and bake for 45 to 50 minutes, or until no pink remains and the internal temperature reaches 180 degrees farenheit. Remove from oven and baste with your rootbeer sauce. Place under the broiler until the sauce gets kind of sticky and carmelized. 5 minutes? Keep an eye on it! Serve with remaining sauce for dipping.