Thighs and Drumsticks With Root Beer Barbecue Sauce


 

Joan

TVWBB Hall of Fame
WEBER
Thighs and Drumsticks with Root Beer Barbecue Sauce

Sauce:
1 TB. extra-virgin olive oil
1 cup finely chopped yellow onion
1 tsp. minced garlic
1/2 tsp. grated fresh ginger
1 cup root beer
1 cup ketchup
1/2 cup fresh orange juice
2 TB. Worcestershire sauce
2 TB. light brown sugar

1/2 tsp. grated lemon zest
Kosher salt
Ground black pepper

Rub:
1 1/2 tsp. paprika
1 tsp. prepared chili powder
1 tsp. kosher salt
1/2 tsp. ground black pepper

4 chicken thighs (with bone and skin) 5 to 6 oz. each, trimmed of excess fat and skin
4 chicken drumsticks, 3 to 4 oz. each, trimmed of excess fat and skin
Extra-virgin olive oil

1. In a medium saucepan over medium heat, warm the oil. Add the onion and cook until tender but not browned, 3 to 4 minutes, stirring occasionally. Add the garlic and ginger and cook until fragrant, about 1 minute. Add the remaining sauce ingredients. Whisk until smooth, and simmer over medium-low heat until the sauce is thick and coats the back of a wooden spoon, 20 to 30 minutes, stirring occasionally. Remove the saucepan from the heat and stir in the lemon zest. Season with salt and pepper. Divide the sauce and use about 1 cup for basting the chicken and the rest for serving.
2. In a small bowl mix the rub ingredients. Lightly brush the chicken pieces all over with oil and season evenly with the rub. Refrigerate until ready to grill (but no more than 2 hrs.)
3. Prepare the grill for direct and indirect cooking over medium heat (350 to 450F).
4. Grill the chicken skin side down first, over direct medium heat, with the lid closed as much as possible, until golden brown, 6 to 10 minutes, turning occasionally. Move the chicken over indirect medium heat, close the lid, and cook for about 10 minutes. Then brush both sides with a thin layer of the sauce. Continue cooking over indirect medium heat, with the lid closed as much as possible, until the juices run clear and the meat is no longer pink at the bone, about 20 minutes more, occasionally turning and brushing with the sauce. Remove from the grill and let rest for 3 to 5 minutes. Serve warm with the reserved sauce.

Source: "Weber's On The Grill-Chicken & Sides" pub. 2010
 
Last edited:

 

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