Great Chicken Recipes

(Page 2 of 7)

July/August 2009
By Jean Teller 
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 Rub skin of chicken generously with rub. Either tie legs together or bind with foil and roast 2 hours at 300°F or until brown and delicious. Baste chicken periodically with pan drippings to help distribute flavor. Allow to cool.

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 Additional step: roast with vegetables, either standard mirepoix (onions, carrots and celery) or with preferred vegetables for meal. This adds flavor and saves time. I always suggest potatoes and onions, but celery root, parsnips and cauliflower work well with chicken.

PAN-SMOKED CHICKEN WITH APRICOT-ANCHO BARBECUE GLAZE

Culinary Institute of America

8 boneless chicken breasts
2 teaspoons salt
1 teaspoon ground black pepper
1 1/4 cups vegetable oil
1/2 cup cider vinegar
2 tablespoons Worcestershire sauce
1 tablespoon brown sugar
2 teaspoons dry mustard
1 teaspoon Tabasco sauce
1 teaspoon garlic powder
1 teaspoon onion powder
1 tablespoon minced garlic
1 cup Apricot-Ancho Barbecue Glaze, or as needed (recipe follows)
Season chicken with salt and pepper.
Combine oil, vinegar, Worcestershire, sugar, mustard, Tabasco, garlic powder, onion powder and minced garlic to make marinade. Pour marinade over chicken, turning chicken pieces to coat evenly. Cover and let marinate in refrigerator for at least 3 hours or up to overnight.
Heat grill to medium. If using charcoal grill, build fire and let it burn down until coals glow red with light coating of white ash. Spread coals in even bed. Clean cooking grate.
Place rack over lightly dampened hardwood chips in aluminum pan and place smoker setup on grill. Allow chips to start smoking slightly.
Place chicken on rack and cover tightly. Smoke until chicken is light golden brown, 3 minutes. Remove chicken from smoker and finishing grilling over direct heat until done (165°F), about 8 to 10 minutes more. Brush chicken with barbecue glaze about halfway through cooking time and again before removing from grill.
Serve with additional barbecue sauce, if desired.

APRICOT-ANCHO BARBECUE GLAZE

6 strips bacon, chopped
1 1/2 cups small-dice yellow onion
1 tablespoon minced garlic
3/4 cup ketchup
3/4 cup orange juice
3/4 cup packed dark brown sugar
1/3 cup chopped dried apricots
1/4 cup malt vinegar
2 ancho chiles, diced
1 teaspoon sweet or hot paprika
1 teaspoon dry mustard
1 teaspoon Tabasco sauce
1 teaspoon ground cayenne pepper
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