Fourth of July BBQ Chicken
Bbq chicken is a must-make, simple, easy, and kid-friendly summertime dish. I've borrowed some techniques/methods from my favorite BBQ Chef, Adam Perry Lang. This recipe is easy enough; no fancy smokers or cookers required. You can even cook this in your oven if you don't have a grill.
Ingredients for the chicken base marinade
½ cup mustard
½ cup Water
1 tbs Worcestershire
0.25 tbs Chili powder
2 tbs salt
2 tbs brown sugar
Mix the above ingredients well in a bowl. This marinade should be enough for two birds, so whether you're cooking a whole chicken or parts of a chicken, keep that in mind when preparing your marinade. Next, generously rub/coat your chicken with the marinade, and throw them on your grill skin side up and away from the flame. If you're using coals, move them to the side; shut half your grill off if you're using gas. If the chicken starts getting too much color, wrap it with foil and some butter or olive oil and finish till cooked.
Tip: You can also bake this chicken in the oven earlier in the day and finish on the grill with the last step. Use a roasting temperature of about 350 degrees.
Ingredients for the glaze
1 cup of your favorite BBQ sauce
2 tbs ginger preserves
3 tbs apricot
1 tbs soy
⅓ cup water
2 tbs gochujang sauce
While your chicken is cooking with the marinade, mix all above ingredients together and reserve. Have some fun here; basically, we are fortifying your favorite bbq sauce. You can use whatever preserves you like and adjust the spice or omit them to your liking. Want gluten-free? No problem, swap to tamari and make sure your BBQ follows your diet.
This glaze is your finishing sauce, so once the bird is cooked, brush this sauce generously over your chicken and continue to cook till the sauce tightens and starts to caramelize.
Serve with your favorite summertime sides.