Fire up that grill! We're excited to offer you all sorts of tips and tricks this season for delectable barbecued goodies. Today: tangy, juicy chicken! The Co-op is proud to offer a variety of natural, pasture-raised, hormone and antibiotic-free chicken from several producers. Ask our friendly and knowledgeable Meat Department staff about whose product we currently have in stock. Thin pieces of poultry can be cooked over direct heat, however whole chickens and chicken pieces should use indirect heat. Chicken should be turned every 2-5 minutes to ensure more even cooking.
Tangy BBQ Sauce
½ cups ketchup
2 teaspoons hot sauce
1/3 cup apple cider vinegar
2 tablespoons Dijon mustard
3 cloves garlic, minced
½ cup brown sugar
¼ cup molasses
3 pounds of chicken pieces
Simmer all ingredients in a medium saucepan over medium heat until slightly reduced, about 6-8 minutes. Divide sauce into two bowls, once for basting the chicken and one for serving.
Prepare and heat grill. Season the chicken with salt and pepper and place pieces on grill, turning frequently. Leave grill covered when chicken is not being turned after about 12-15 minutes, uncover grill and baste chicken with barbecue sauce. Coat chicken liberally and cook for another 3-4 minutes, until meat is glazed and reaches an internal temperature of 165 degrees.
