Sweet & Sour BBQ Chicken2014-05-12
- Yield : 1-4 serving
- Servings : 1 to 4
- Prep Time : 4:00 h
- Cook Time : 20m
- Ready In : 5:00 h
A fusion of southern and Asian flavors make this a hit. Although you can buy your chicken pieces at the store, I prefer to butcher my own bird. It’s easier than you might think and the perks are really good! It cost a lot less, I can feed myself for a week on it, and it taste loads better. The only drawback is if you want boneless chicken. I haven’t mastered that yet so I still buy that at the store. For a lighter version take the skin off the chicken first.
- 1-4 bone-in skin-on chicken pieces
- 2 Tablespoons BBQ spice rub
- ½ cup honey
- ¼ cup ketchup
- half a lemon, juiced
- 1 Tablespoons chopped fresh rosemary
- 1 Tablespoons olive oil
- ½ teaspoon Worcestershire sauce
- 2 cloves garlic, minced
- hot sauce to taste
- salt and pepper to taste
Season chicken with BBQ spice. Marinate, covered and refrigerated, for 4 to 6 hours.
To prepare sauce, in small sauce pan whisk together honey, ketchup, lemon juice, rosemary, olive oil, Worcestershire sauce, garlic, and hot sauce. Over medium heat, stirring occasionally, bring sauce to a boil. Reduce heat to low and simmer for 10 minutes, stirring occasionally. Season with salt and pepper. Let cool.
Preheat grill to medium-high.
Grill chicken skin side down for 6 to 8 minutes. Turn and baste skin liberally with sauce. Grill for another 6 to 8 minutes. Turn again and baste the meat side. Remove chicken from grill. Serve with remaining sauce.