Barbecued Chicken Recipe | Myrecipes - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
From chef Tyler Florence, everything you could want in a piece of barbecued chicken: moist meat, crisp skin, and tangy sauce.
Ingredients
- Brine
- About 2 tbsp. kosher salt
- 1/4 cup firmly packed light brown sugar
- 2 garlic cloves, smashed
- 4 sprigs fresh thyme
- 8 chicken quarters (7 to 8 lbs. total)
- Barbecue Sauce
- 1 slice bacon
- 10 to 12 sprigs fresh thyme
- 2 tablespoons extra-virgin olive oil
- 1/2 onion, chopped
- 2 garlic cloves, chopped
- 2 cups ketchup
- 1/4 cup light brown sugar
- 1/4 cup molasses
- 2 tablespoons red or white wine vinegar
- 1 tablespoon dry mustard
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon freshly ground black pepper
- Kosher salt
- freshly ground black pepper
- Extra-virgin olive oil
Instructions
- Mix brine ingredients with 2 qts. water in a 2-gal. resealable plastic bag. Add chicken, seal, and chill for 15 minutes to 2 hours.
- Make sauce: Wrap bacon around thyme; tie with kitchen twine. Heat oil in a saucepan over medium heat. Add thyme bundle and cook 3 to 4 minutes. Add onion and garlic. Cook over medium-low heat, stirring until softened, about 5 minutes. Stir in remaining ingredients and cook over low heat, covered, 20 minutes. Remove thyme; spoon 1/2 of sauce into a bowl.
- Prepare a gas barbecue for two-level heat (500 ° to 550 ° in one area and about 300 ° in another). Wipe cooking grate with oiled paper towels. Pat chicken dry with more paper towels, sprinkle with salt and pepper, and drizzle with some oil.
- Grill chicken skin side down on high-heat area 5 to 7 minutes. Move pieces to cooler area, turning over, and cook 20 minutes, covered. Spoon sauce from pan onto skin side and cook chicken until an instant-read thermometer measures 160 ° at thickest part (or cut to test), 15 to 20 minutes. Let rest 5 minutes. Serve with sauce in bowl.
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