Some marinades use coffee or espresso, so I decided to try the same concept with sweet tea and apple juice. The tea lends a pleasing Southern twist to the barbecue sauce for this grilled chicken.
—Kelly Williams, Forked River, NJ
Prep: 15 min. • Cook: 1 hour • Makes: 8 servings
1 cup unsweetened apple juice
1 cup water
2 tsp. seafood seasoning
1 tsp. paprika
1 tsp. garlic powder
1 tsp. coarsely ground pepper
1 broiler/fryer chicken (4 to 5 lbs.), cut up
1 cup barbecue sauce
1/2 cup sweet tea
1. Preheat oven to 350°. Pour apple juice and water into a large shallow roasting pan. Mix the seafood seasoning, paprika, garlic powder and pepper; rub over the chicken. Place in roasting pan.
2. Bake, covered, until juices run clear and a thermometer reads 170° to 175°, about 50-60 minutes. Transfer the chicken to a foil-lined 15x10x1-in. baking pan. Whisk barbecue sauce and sweet tea; brush over the chicken.
3. Place chicken on greased grill rack; grill over medium heat 3-4 minutes per side, brushing occasionally with the remaining barbecue sauce.
Per serving: 1 piece equals 374 cal., 17g fat (5g sat. fat), 104mg chol., 608mg sodium, 19g carb. (16g sugars, 1g fiber), 33g pro.
GOES GREAT WITH
Give Eddie’s Favorite Fiesta Corn a try if this chicken entree is on the menu. See the recipe here for the no-fuss details.