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,
	Vegetable oil
	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
	Sliced tomatoes

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.

Nutrition Information
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.