Grilled Chicken with Root Beer Barbecue Sauce Tom & Kari
1 tablespoon salt
1 tablespoon Hungarian sweet paprika
1 tablespoon packed dark brown sugar
2 teaspoons ground black pepper
1/4 teaspoon celery seed
2 3 & 1/2 to 3 & 3/4-pound chickens, each cut in half, backbones
removed
 (ask your butcher to do this!)
1 cup water
3/4 cup distilled white vinegar
1/4 cup Worcestershire sauce
Root Beer Barbecue Sauce (see recipe below)
Mix first 5 ingredients in small bowl. Reserve 4 teaspoons spice mixture for
mop mixture. Rub remaining spice mixture all over chicken halves.
Refrigerate chicken 1 hour.
Mix 1 cup water, vinegar, Worcestershire sauce and reserved 4 teaspoons
spice mixture in medium bowl to blend for mop mixture.
Grill chickens until almost cooked through, brushing with mop mixture every
15 minutes, about 1 hour 25 minutes.
Brush chickens with some Root Beer Barbecue Sauce and continue grilling
until meat thermometer inserted into thighs registers 180 degrees. Grill
until sauce sizzles and browns, about 2 minutes. Cut chicken into quarters.
Serve, passing remaining Root Beer Barbecue Sauce separately.
Root Beer Barbecue Sauce:
1 cup root beer
1 cup ketchup
1/4 cup fresh lemon juice
1/4 cup orange juice
3 tablespoons Worcestershire sauce
1 1/2 tablespoons packed dark brown sugar
1 tablespoon mild-flavored (light) molasses
1 teaspoon liquid smoke
1/2 teaspoon grated lemon peel
1/2 teaspoon ground ginger
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
Combine all ingredients in heavy medium saucepan. Bring to boil over medium
heat, stirring occasionally. Reduce heat to medium-low and simmer until
reduced to 1 1/2 cups, about 20 minutes. Season sauce to taste with salt and
pepper. Cool slightly. Transfer to bowl. Cover and refrigerate. (Can be made
2 weeks ahead; keep refrigerated.)
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