Happy 4th of July Everybody! We made this chicken yesterday, and it was delicious! I love having a holiday in the middle of the week, it makes me feel like I’m on vacation in my own house. I can’t wait to see fireworks later on! Yayy!
This is easy to do but you can’t walk away from the grill for very long, it can flare up and burn when you’re not looking. I grilled this for about 45 minutes turning every few minutes and sprinkling with orange juice at first, instead of water, to quell any flare ups. I started adding the sauce after the chicken cooked for about 15 mins on both sides with a few flips of each side. I baste with the sauce for more than half of the cooking time, about 25 minutes, it gets very caramelized and coated with sauce if you do it this way.
Make the marinade for the chicken. Combine 2 inches or so of fresh grated ginger root, 4 garlic cloves minced or grated, the juice of 1 orange or tangerine, juice of 1 lemon, 1 shot, (or 2,) of Tequila, 2 tsp olive oil, 1 tblsp apple cider vinegar, 1 tblsp ancho chili powder, 1 tsp ground coriander, , a shake of red pepper flakes, salt and pepper. Coat all chicken pieces, (I bought a free range, organic chicken, cut up) Cover and refrigerate for an hour or so.
For the sauce I buy my favorite bottled sauce and doctor it up with 1 shot added tequila, 1/2 cup organic ketchup, 1 tbls cider vinegar, and 3 tblsp molasses.
Turn the grill on to med high. Oil a paper towel with vegetable oil and rub it on the grill so the chicken doesn’t stick. Grill for 45 minutes, turning frequently and keeping the lid covered for most of the time. Chicken is done when there is no longer any pink inside, the juices run clear, and it firms up, or when an instant read thermometer reads 170. Le the chicken rest for 10 minutes before serving.
I might make bbq chicken pizza with the leftovers. Yum!