Based on a recipe from June 2005 Cook's Illustrated and prepared for dinner on Sunday, July 22, 2012
Makes 6-8 servings in the original recipe, but based on our experience you will get more servings than this. This recipe is for a gas grill.
Ingredients
8 bone-in, skin-on chicken leg quarters
2 cups wood chips
1 large onion
¼ cup water
1½ cups ketchup
1½ cups apple cider
3 tablespoons Worcestershire sauce
3 tablespoons Dijon mustard
¼ cup molasses
½teaspoon black pepper
4 tablespoons cider vinegar
1 tablespoon vegetable oil
2 cloves garlic
1½ tablespoons chili powder
½ teaspoon cayenne pepper
2 cups wood chips
1 large onion
¼ cup water
1½ cups ketchup
1½ cups apple cider
3 tablespoons Worcestershire sauce
3 tablespoons Dijon mustard
¼ cup molasses
½teaspoon black pepper
4 tablespoons cider vinegar
1 tablespoon vegetable oil
2 cloves garlic
1½ tablespoons chili powder
½ teaspoon cayenne pepper
Instructions
- Chicken: Soak the wood chips in water for 30 minutes
- Using kitchen shears, remove the backbone if attached to the thigh and trim excess skin and large fat deposits.
- Drain the wood chips and place them in a disposable aluminum pan.
- Place the pan directly on the primary burner of the grill. Turn all burners on to high and close the lid until the wood chips smoke, about 15 minutes.
- Season both sides of the chicken with salt and pepper.
- Turn off all but the primary burner.
- Place the chicken skin-side down on the cool side of the grill.
- Cook until the chicken reaches an internal temperature of 185°, 2 to 3 hours. Adjust the primary burner to maintain a grill temperature of about 325°. Every 30-45 minutes rotate the chicken, moving the pieces closest from the primary burner to the cooler side of the grill.
- Transfer the chicken to a cutting board and let it rest until cool enough to handle.
- Sauce: Roughly chop the onion and purée it with water in a food processor until it resembles slush.
- Press the onion purée through a fine mesh strainer into a bowl. Retain the liquid, discard the solids.
- In a bowl, whisk to combine: ketchup, ¾ cup of onion purée, apple cider, Worcestershire sauce, Dijon mustard, molasses, pepper, and 3 Tablespoons vinegar.
- Heat oil until shimmering in a sauce pan then add minced garlic, chili powder, and cayenne and stir until fragrant, about 30 seconds.
- Add ketchup mixture. increase heat, and bring to a boil.
- Reduce heat and simmer for about 15 minutes to meld the flavors. The sauce will thicken slightly.
- Pour 2 cups of the sauce into a bowl.
- Assemble: Remove and discard chicken skin.
- Use your fingers to pull the chicken from the bones. Discard the bones.
- Divide the chicken into two approximately equal piles with the small pieces in one pile, the large pieces in the other.
- Coarsely chop the pile of small pieces in a food processor, three to four 1-second pulses.
- Use two forks to shred the larger pieces of chicken.
- Add the chicken to the sauce in the saucepan, add 1 Tablespoon vinegar, and heat until warmed through.
- Serve on buns, passing the remaining sauce at the table.
Trim and season the chicken and cook over indirect heat with wood chips. |
While the chicken cooks, prepare the sauce. First, purée the onion. |
Strain the purée and discard the solids. |
After blooming the spices in a sauce pan, add the onion purée and other ingredients, bring to a boil, then simmer for 15 minutes or so. |
After the cooked chicken has cooled, remove and discard the skin the pull the meat from the bones. |
Coarsely chop half of the chicken and, using two forks, shred the remaining larger pieces. |
Mix the chicken with 2 cups of the sauce, cook on low heat until heated through, and serve on buns. |
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