Black Jack Chicken Breasts on the Grill - CIA
- Ready In:
- 2hrs 22mins
- Ingredients:
- 25
- Serves:
-
8
ingredients
-
CHICKEN MARINADE
- 473.18 ml apple cider
- 118.29 ml cider vinegar
- 14.79 ml shallot, minced
- 14.79 ml garlic, minced
- 4.92 ml salt (Recipe #334780 #334780) or 4.92 ml no-salt no-potassium salt substitute (Don's Flavor Enhancer With Very Low Sodium #334780)
- 2.46 ml fresh ground black pepper
-
BLACK JACK BARBECUE SAUCE
- 14.79 ml vegetable oil
- 1 yellow onion, diced small
- 14.79 ml garlic, minced
- 22.18 ml paprika
- 4.92 ml dried oregano
- 2.46 ml ground cumin
- 2.46 ml turmeric
- 2.46 ml garlic powder
- 0.61 ml cayenne
- 14.79 ml jalapeno, minced (or to taste)
- 118.29 ml tomato paste
- 118.29 ml brewed strong coffee
- 118.29 ml Worcestershire sauce (preferably Lea & Perrins, use low-sodium version to reduce sodium somewhat)
- 59.14 ml apple cider vinegar
- 59.14 ml brown sugar, lightly packed
- 59.14 ml apple cider or 59.14 ml unsweetened apple juice
-
COOK CHICKEN
- 8 chicken breasts, bone in and skin on
- 4.92 ml salt (Recipe #334780 #334780) or 4.92 ml no-salt no-potassium salt substitute (Don's Flavor Enhancer With Very Low Sodium #334780)
- 2.46 ml fresh ground black pepper
directions
-
MARINADE:
- Combine ingredients in a zip-close bag. Add chicken pieces and seal the bag, pressing out the air. Let marinate in the refrigerator for at least 2 and up to 12 hours.
-
BARBECUE SAUCE:
- Heat the vegetable oil in a heavy 2-quart saucepan over medium heat.
- Add the onion and garlic and saute until translucent, about 3 minutes.
- Add the chili powder ingredients (paprika, oregano, cumin, turmeric, garlic powder, and cayenne), and the minced jalapeno, and saute for 1 minute.
- Add the tomato paste and cook, stirring constantly, for 2 minutes.
- Add the rest of the BBQ sauce ingredients and simmer, stirring occasionally, for 10-15 minutes.
- Use immediately, or let cool to room temperature before storing in a clean, covered container in the refrigerator for up to 1 month.
-
COOK CHICKEN:
- Preheat a gas grill to medium-high; leave one burner off. If you are using a charcoal grill, build a fire and let it burn down until the coals are glowing red with a moderate coating of white ash.
- Remove the chicken from the marinade, letting any excess drain off.
- Season chicken with remaining salt and pepper.
- Grill chicken over direct heat until marked on all sides, about 3 minutes per side.
- Finish cooking the chicken over indirect heat, covered, turning every few minutes and brushing with the barbecue sauce, until the chicken is cooked through (165F/74C) and the juices run clear, 10-15 minutes more.
- Serve on a heated platter or plates.
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RECIPE SUBMITTED BY
KateL
Joppa, Maryland
I love to eat yummy healthy foods!