Bringing the heat to barbecue chicken

July 31, 2013|Scott Anderson | Culinary Passion

After spending a few days in Texas earlier this summer, I felt I needed a spicy edition — Texas style. 
Now as a Pittsburgh fan, Texas has issues for me, but in the food world I’m all over the Texas style of cooking and all things Cue. (That’s barbecue.)
You can easily change up the recipe to incorporate bone in chicken or purchase skinless chicken breasts. 
Scott C. Anderson is associate food service director and chef with Shepherd University dining services in Shepherdstown, W.Va., and Chef Ambassador to the Wisconsin Milk Marketing Board.

Spicy barbecue chicken
8 boneless, skin-on, chicken breasts
1/4 cup brown sugar
2 teaspoons smoked paprika
1 teaspoon coarse salt
2 teaspoons Dijon mustard
1/2 teaspoon cumin
1/4 cup balsamic vinegar
1 jalapeno, minced
2 tablespoons Worcestershire Sauce
1 1/2 cups tomato puree
1/2 cup favorite ketchup
1/4 cup apple juice
3 cloves garlic, chopped

Preheat grill to 350 degrees.
Place the chicken breasts in a large bowl. In a medium bowl, mix together sugar, paprika, salt, mustard, cumin, vinegar, jalapeno, Worcestershire sauce, tomato puree, ketchup, apple juice and garlic. Pour half of the sauce evenly over the chicken breasts. Reserve about 1 cup of sauce for later. Toss breasts in sauce to coat evenly and place in fridge for at least 30 minutes to marinate.
Place chicken on grill and sear for markings, turn 45 degrees after 2 minutes and cook for an additional 1 to 2 minutes. Flip, then grill and rotate for an additional 2 to 3 minutes or until chicken reaches an internal temperature of 165 degrees.
Remove chicken breasts, allow to rest for a minute. Shred chicken with a fork, and place into clean bowl and add reserved sauce.  
Toss to coat well and serve on a Kaiser roll with some fresh coleslaw, grilled corn and a nice glass of unsweetened iced tea with a lime.

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