4th of July Chicken. The Best BBQ Bird Ever.
July 4th is Independence Day in the United States.
It celebrates the commemorating of the adoption of Declaration of Independence, July 4th, 1776, stating that the 13 American colonies were no longer part of the British Empire and that the United States of America was born.
It also gives us the right to shoot off fireworks, attend awesome parades, drink beer and participate in some serious grilling.
Let us not, ever, downplay the freedom aspect of the holiday and the respect portion.
Don’t ever let my humor, sarcasm, amazing culinary skills, ninja-esque veggie chopping abilities, outrageously handsome and rugged stature make you think that I am diluting the holiday. Not a chance. I’m just enhancing it with the previously mentioned details…because we live in the most amazing country ever and have freedoms that should never be taken for granted.
Now on to the cooking……
This is a simple chicken dish that will have you licking your fingers and leave you wanting more. Promise.
I wouldn’t lie to you…..there’s an American flag above us right now. ‘Merica Baby!
The way that this chicken is intended to be prepared is in a way that is stress-free, simple and inexpensive.
Many of the ingredients are most likely in your pantry…and if they are not..get them.
They are so versatile and most are inexpensive, so go get them.
With ingredients like brown sugar, smoked paprika and garlic…how could you go wrong?
That’s right…you can’t.
As you gently massage the chicken breasts with the spicy seasoning blend,
… all of your earthly anxieties will dissipate..
… you will suddenly realize that you are much smarter and more creative than all of your friends…
And more attractive…ok, ok, ok, these “symptoms” will most likely not occur, however, you will realize that this chicken recipe could be the most awesome chicken that you have ever eaten.
True..test it out.
Check out the recipe below and have a safe and happy 4th of July…and if you are not in the USA…have a great day.
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- 4 skinless chicken breasts on the bone. ( aka, split breasts)
- 1 1/4 cups ketchup
- 1/4 cup apple cider vinegar
- 1 tablespoon worcestershire sauce
- 1/4 cup water
- 1 cup dark brown sugar
- 1/4 cup molasses
- 2.5 teaspoons smoked paprika ( Set aside 1 teaspoon for the rub)
- 3/4 teaspoon garlic powder (Set aside 1/4 teaspoon for the rub)
- 1/8 teaspoon cayenne pepper (Set aside for the rub)
- 2 1/2 teaspoons ground mustard
- 1 1/2 teaspoons kosher salt
- 1 teaspoon freshly cracked black pepper
- In a small bowl mix the paprika, garlic powder and cayenne pepper.
- Carefully sprinkle both sides of your chicken breast with this spicy mixture.
- Massage it into the meat, carefully as to not get any in your eyes.
- Set aside for about 10 minutes to let the flavors set.
- Combine all the ingredients in a medium size sauce pot.
- Bring to a boil and then reduce it and simmer for about six minutes. By now all of the sugar should be dissolved.
- Simmer until desired thickness is reached, but keep an eye on it closely, as it thickens fast and you don't want to burn it.
- How easy was this?
- With your grill on high heat, place the skinless, seasoned chicken breasts on it for about 4-5 minutes then turn them about 90 degrees to make proper grill marks and leave for another 4-5 minutes.
- Baste this "cooking" side with your bbq sauce.
- Now turn your chicken over on the other side, baste with bbq sauce and with the grill's lid down, let them cook for about 5 minutes.
- Repeat the same thing. Turn your chicken 90 degrees and baste again then close the grill top down.
- To test for proper temperature, take a meat thermometer and insert it into the thickest part of the meat, without touching a bone.
- When the temperature hits 160 degrees, it is done.
- If you need more time, lower the heat a little, as to not burn or overcook the chicken.
- If you like a thicker sauce, then mix 1/8 cold water mixed with 1 tablespoon corn starch and stir it into the bbq sauce while it is still in the pan.
- If you really like to baste your bird, keep a reserve batch so that you can double dip your spoon or sauce brush without the risk of cross contamination.