Black Jack Chicken Breasts on the Grill - CIA

Entered for safe-keeping. Adapted from CIA Culinary Intelligence (Culinary Institute of America). Their Black Jack Barbecue Sauce has been scaled down to 2 cups to fit this recipe. Modified their 1/8 cup chili powder to equivalent of Dee514's No-Salt Chili Powder #38558. Preparation time includes 2 hours marination time, so I did not add additional cooking time for the barbecue sauce to be made in the interim. Apple cider, coffee, Worcestershire sauce, and jalapeno -- isn't that a different combo! I'd say this dish nods to Cajun roots.

• Ready In: 2 hrs 22 mins
• Serves: 8

Ingredients

• CHICKEN MARINADE

• 2  cups apple cider
• 1⁄2 cup cider vinegar
• 1  tablespoon shallot, minced
• 1  tablespoon garlic, minced
• 1  teaspoon salt (Recipe #334780 #334780) or 1  teaspoon  no-salt no-potassium  salt substitute (Don's Flavor Enhancer With Very Low Sodium #334780)
• 1⁄2 teaspoon fresh ground black pepper

• BLACK JACK BARBECUE SAUCE

• 1  tablespoon  vegetable oil
• 1⁄2 yellow onion, diced small
• 1  tablespoon garlic, minced
• 1 1⁄2 tablespoons paprika
• 1  teaspoon dried oregano
• 1⁄2 teaspoon ground cumin
• 1⁄2 teaspoon turmeric
• 1⁄2 teaspoon garlic powder
• 1⁄8 teaspoon cayenne
• 1  tablespoon  jalapeno, minced (or to taste)
• 1⁄2 cup tomato paste
• 1⁄2 cup  brewed  strong coffee
• 1⁄2 cup Worcestershire sauce (preferably Lea & Perrins, use low-sodium version to reduce sodium somewhat)
• 1⁄4 cup apple cider vinegar
• 1⁄4 cup brown sugar, lightly packed
• 1⁄4 cup apple cider or 1⁄4 cup  unsweetened apple juice

• COOK CHICKEN

• 8  chicken breasts, bone in and skin on
• 1  teaspoon salt (Recipe #334780 #334780) or 1  teaspoon  no-salt no-potassium  salt substitute (Don's Flavor Enhancer With Very Low Sodium #334780)
• 1⁄2 teaspoon fresh ground black pepper

Directions

1. MARINADE:
2. 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.
3. BARBECUE SAUCE:
4. Heat the vegetable oil in a heavy 2-quart saucepan over medium heat.
5. Add the onion and garlic and saute until translucent, about 3 minutes.
6. Add the chili powder ingredients (paprika, oregano, cumin, turmeric, garlic powder, and cayenne), and the minced jalapeno, and saute for 1 minute.
7. Add the tomato paste and cook, stirring constantly, for 2 minutes.
8. Add the rest of the BBQ sauce ingredients and simmer, stirring occasionally, for 10-15 minutes.
9. Use immediately, or let cool to room temperature before storing in a clean, covered container in the refrigerator for up to 1 month.
10. COOK CHICKEN:
11. 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.
12. Remove the chicken from the marinade, letting any excess drain off.
13. Season chicken with remaining salt and pepper.
14. Grill chicken over direct heat until marked on all sides, about 3 minutes per side.
15. 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.
16. Serve on a heated platter or plates.