Grilling At Its Finest (page 4)
Emeril’s Grilled BBQ Chicken
Emeril Lagasse is a pro when it comes to the grill. Here’s his take on a cookout classic, the simple yet tasty, BBQ Chicken, dish.
What you’ll need:
- 3 1/2 pound chicken, rinsed, patted dry, and quartered
- 1 tsp. salt (sea salt is best)
- 1 tsp black pepper
For the sauce:
- 2 cups ketchup
- 4 oz. brown sugar
- 1/2 cup molasses
- 1/2 cup Worcestershire sauce
- 1/4 cup soy sauce
- 1/4 cup sesame oil (light, not toasted)
- 1-2 inch piece ginger, peeled and grated
- 1 1/2 tsp. garlic powder
- 1 1/2 tsp. cumin
- 1 1/2 tsp. chili powder
How to prepare:
Heat a charcoal or gas grill to medium low heat. Close the grill to thoroughly preheat the grate.
Season the chicken with the salt and pepper on all sides. Grill the chicken, turning occasionally, until cooked through and very tender, 45 minutes to 1 hour. The internal temperature of the chicken will be about 145° F. While the chicken is cooking, combine the next ten ingredients in a stainless steel mixing bowl. The sauce can be made up to a day earlier.
After the chicken reaches 145° F, baste the chicken pieces, turning often, until the chicken is well-glazed and very tender, cooking another 10 to 15 minutes. The chicken will be about 165° F when done.
Remove from the grill and serve immediately.