Grilled Chicken with Chile-Pecan BBQ Sauce

  1. Oil the chicken and season on both sides with salt, cracked pepper, and a sprinkling of thyme.
  2. Build a medium coal bed in your grill.
  3. It should register from 325 to 350 with the lid down.
  4. Open the grill and arrange the chicken skin side up with the thickest parts to the center.
  5. Close the lid and cook for 25 to 30 minutes.
  6. Give the chicken a flip so the skin sides down and cook, covered, til golden, about 20 minutes more, or til it reaches an internal temperature of 160 to 165.
  7. Fix up a batch of sauce while the chickens cooking.
  8. Toast the pecans in a 350 oven til fragrant and lightly browned, about 10 minutes.
  9. Chop them coarsely.
  10. Set aside.
  11. Heat the oil gently in a saucepan over medium heat, add the onions, garlic, and jalapenos with a pinch of salt and pepper, and cook til soft.
  12. Pour in the chicken broth and the Mutha Sauce; simmer til reduced by a quarter, about 15 minutes.
  13. Add the chile, cumin, honey, and pecans.
  14. Keep warm.
  15. Just before serving, take the sauce off the heat and swirl in the butter, one piece at a time, til melted.
  16. Stir in the scallions.
  17. Pull the chicken pieces off the grill and serve them smothered in sauce.

chicken, olive oil, kosher salt, thyme, pecans, olive oil, onion, garlic, pepper, salt, chicken broth, mutha sauce, ground ancho chile, ground cumin, honey, butter, scallion

Taken from www.epicurious.com/recipes/food/views/grilled-chicken-with-chile-pecan-bbq-sauce-389125 (may not work)

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