Root Beer Barbecue Chicken
Sound bizarre? Maybe, but this root beer sauce packs a punch. It provides the unusual flavors of sassafras, sarsaparilla, cherry, and ginger extracts.
Makes: 4 servings (8 pieces); Total time: 1¼ hours
|FOR THE CHICKEN, COAT:|
|1||chicken, cut into 8 pieces (3½ lb.)1 chicken,|
|Salt and black pepper|
|FOR THE ROOT BEER SAUCE, SAUTÉ:|
|1⁄2||cup diced onion1⁄2 cup|
|1||Tbsp. minced garlic1 Tbsp.|
|2||Tbsp. olive oil2 Tbsp.|
|2||cups root beer2 cups|
|3⁄4||cup ketchup3⁄4 cup|
|1⁄2||cup cider vinegar1⁄2 cup|
|1⁄4||cup brown sugar1⁄4 cup|
|1⁄4||cup prepared yellow mustard1⁄4 cup|
|2||Tbsp. molasses2 Tbsp.|
|1||Tbsp. Worcestershire sauce1 Tbsp.|
|1||tsp. red pepper flakes1 tsp.|
|Juice of ½ a lime|
Preheat oven to 400°.
For the chicken, coat chicken with vegetable oil and season with salt and pepper. Arrange on a baking sheet and roast 45 minutes. Meanwhile, make the sauce.
Preheat grill to medium-high. Brush grill grate with oil.
For the root beer sauce, sauté onion and garlic in olive oil in a sauté pan over medium heat, 2–3 minutes. Add root beer, bring to a boil, reduce heat to low, and simmer until reduced to ½ cup, about 15 minutes. Stir in ketchup, vinegar, brown sugar, mustard, molasses, Worcestershire, and pepper flakes; simmer 5 minutes. Remove pan from heat and add lime juice.
Dip chicken into barbecue sauce to coat, then grill, covered, 5 minutes. Dip pieces in sauce again, turn over, and grill until charred and crisp, 5 minutes more. Serve chicken with sliced fresh tomatoes on the side.
Per 2 pieces: 588 cal; 39g total fat (10g sat); 140mg chol; 443mg sodium; 23g carb; 0g fiber; 35g protein
Precooking the chicken prevents it from scorching on the outside before it cooks through inside.
Add 2 cups root beer and reduce until it's syrup-like. Keep an eye on it — it can burn quickly.
Dip chicken into sauce — since it's cooked, there's no need to worry about cross contamination.