52. Bodacious Barbecued Chicken Breasts
This is a fail-proof version of the all-American backyard classic, juicy chicken coated in sauce with a few charred and chewy edges. When it’s grilled the traditional way, using bone-in skin-on chicken parts, it can be a challenge to cook it evenly all over and to avoid bad flare-ups from the skin and sauce. So we came up with this rendition made with boneless skinless breasts pounded to an even thickness for easy grilling. Whip up this special sauce or try one of the suggestions in the Grilling Tip that follows [>]. SERVES 4
BARBECUE SAUCE
1 |
cup ketchup |
¼ |
cup molasses |
2 |
tablespoons packed brown sugar |
2 |
tablespoons butter |
2 |
teaspoons yellow mustard |
1 |
teaspoon onion powder |
½ |
teaspoon kosher salt or coarse sea salt |
¼ |
teaspoon freshly ground black pepper |
¼ |
teaspoon chili powder |
½ |
cup water |
3 to 4 |
tablespoons bourbon |
|
|
4 |
large boneless, skinless chicken breast halves (6 to 7 ounces each), pounded to a thickness of ½ inch |
½ |
cup Worcestershire sauce |
2 |
teaspoons vegetable oil |
½ |
teaspoon kosher salt or coarse sea salt |
- Combine the ketchup, molasses, brown sugar, butter, Worcestershire, mustard, onion powder, salt, pepper, chili powder, and water in a medium-size saucepan and bring to a boil. Reduce the heat to a bare simmer and cook for 5 to 10 minutes, until thickened lightly. Stir in the bourbon and simmer for another couple of minutes. Remove from the heat and set aside about half of the sauce to serve with the chicken at the table.
- Place the chicken in a zipper-top plastic bag and pour the Worcestershire over it. Add the oil and salt, and seal the bag. Toss back and forth to coat the chicken evenly. Let sit at room temperature for 20 to 30 minutes.
- Fire up the grill, bringing the temperature to medium (4 to 5 seconds with the hand test).
- Drain the chicken, discarding the marinade, and blot any moisture on the surface with a paper towel.
- Grill, uncovered, for 10 to 12 minutes total. Turn three times, rotating the breasts a half turn each time for crisscross grill marks. After each side of the chicken has faced the fire once, begin brushing the sauce over the breasts. The chicken is ready when it is white throughout but still juicy and the sauce is a bit chewy and caramelized in spots. If you wish, leave the chicken on the grill an extra minute or two to get a slightly crusty surface.
- The breasts can be served whole or thickly sliced and mounded onto a platter. Pass the remaining sauce on the side.
GRILLING TIP
While a tomato-based barbecue sauce is the most typical type for this dish, consider experimenting with other styles of barbecue sauce popular in various areas:
- Tangy yellow mustard sauce made with approximately equal amounts of mustard, distilled white vinegar, and butter, melted together.
- Even tangier vinegar sauce made with 1 cup cider vinegar or distilled white vinegar, 1 tablespoon sugar, 1 teaspoon salt, and ½ teaspoon freshly ground black pepper or crushed red pepper or both.
- White sauce, made with 1 cup mayonnaise, 1 to 2 tablespoons cider vinegar, 1 tablespoon coarsely ground black pepper, a few pinches of onion powder, and salt to taste.
a fail-proof version of the all-American backyard classic, juicy chicken coated in sauce with a few charred and chewy edges