There's been a lot of talk about political chicken this week. I myself did not celebrate Chick-Fil-A Appreciation Day; not something I personally agree with. However, I can definitely get behind Chick-Fil-GAY Appreciation Day and really enjoyed this thoughtful comment by some of my Chicago favorites, The Hearty Boys.
And pardon me, when did fast food chicken become a lightening rod for marriage politics?
Let's check the religion and politics at the door and get down to what this blog's about.. good chicken. This weekend I had a hankerin' for some classic BBQ chicken. Hailing from Kansas and St. Louis, respectively, I feel comfortable saying the Husband and I know a thing or two about BBQ (and fluctuations in morality politics for that matter).
The secret is in the sauce; and the secret to the sauce is the spice. I love smokey BBQ with a kick of heat on the back-end. The variations are endless, so have some fun in your spice drawer and find a combo that YOU like.
I love shopping for spices and usually pick things up on my travels. This Applewood Smoke Rub is from our last trip to KC and it packs a woodsy punch. You'd be amazed the unusual combinations you can find at stores other than the supermarket. Mexican and Indian grocery stores are GREAT for spices.
This is BBQ, it's supposed to be messy after all.
Can't stress this enough... you MUST give it time to chill out. BBQ isn't fast food. Whether you're smoking or marinating, don't rush things. Have a beer (or seven) and contemplate how the hell chicken sandwiches got so wrapped up in the gay marriage debate.
The stage is set for some good grilling.
I love the combination of sticky sauce and crispy char. Chicken to be enjoyed by all, no matter political position.
Classic BBQ Chicken
1/2 cup ketchup
2 tablespoons dijon mustard
2 tablespoons honey
2 tablespoons cider vinegar
2 tablespoons grapeseed oil (or other neutral oil)
1 tablespoons brown sugar
2 teaspoons soy sauce
2 teaspoons dry mustard
1 teaspoon Spanish smoked paprika
1 teaspoon garlic powder
1 teaspoon smoke rub (or liquid smoke)
1/2 teaspoon kosher salt
1/2 teaspoon cayenne pepper
4 bone-in chicken breasts
Combine sauce ingredients, reserving a few tablespoons to baste the chicken later. Combine sauce and cover chicken in a zip-top plastic bag. Allow chicken to marinate 6+ hours (or overnight). Allow chicken to come up to room temperature (about 30 minutes) before grilling, bone side down over indirect medium heat. The chicken will take about 30-40 minute, or until juices run clear. In the last five minutes of cooking, grill the breasts skin side down. Baste with reserved sauce in the last two minutes of grilling.