5-6 pieces of bone in chicken (I used legs and thighs)
1 quart sweet tea (a little more if using breast or larger pieces)…
1 T. my house seasoning (equal parts garlic powder, onion powder and black pepper, mix and store in an airtight container)
BBQ Sauce
1 1/2 C. ketchup
2 T. apple cider vinegar
1 T. Worcestershire sauce
1/4 C. brown sugar
1/4 tsp. cayenne pepper
1/2 tsp. smoked paprika
1 tsp. onion powder
1 tsp. garlic powder
3 T. honey
1 T. yellow mustard
pinch of salt
Whisk together in a small pot, bring to a boil, lower the heat to simmer and cook for 10 minutes, whisking often so it doesn’t burn.
For the chicken:
Place the chicken in a large bowl and pour in the sweet tea. Cover and place in the fridge for a minimum of 6 hours, (turning the chicken halfway through). Drain off the tea and pat dry the chicken pieces. Place on a baking sheet and sprinkle both sides with the house seasoning, rub in good. Fire up the grill and when the coals are good and hot put the chicken on the grill, skin side down. Close the grill and cook for 30 minutes (watch for flare ups and rotate to keep from burning too much). Turn the chicken and cook another 30 minutes. Check to make sure the internal temp. of the chicken is 160 degrees and then slather on that BBQ sauce. Cook an additional 3-5 minutes. (Dark meats require longer cooking times, so if you use breast, check them at about 45 minutes.)
Thanks Janet’s Appalachian Kitchen
1 quart sweet tea (a little more if using breast or larger pieces)…
1 T. my house seasoning (equal parts garlic powder, onion powder and black pepper, mix and store in an airtight container)
BBQ Sauce
1 1/2 C. ketchup
2 T. apple cider vinegar
1 T. Worcestershire sauce
1/4 C. brown sugar
1/4 tsp. cayenne pepper
1/2 tsp. smoked paprika
1 tsp. onion powder
1 tsp. garlic powder
3 T. honey
1 T. yellow mustard
pinch of salt
Whisk together in a small pot, bring to a boil, lower the heat to simmer and cook for 10 minutes, whisking often so it doesn’t burn.
For the chicken:
Place the chicken in a large bowl and pour in the sweet tea. Cover and place in the fridge for a minimum of 6 hours, (turning the chicken halfway through). Drain off the tea and pat dry the chicken pieces. Place on a baking sheet and sprinkle both sides with the house seasoning, rub in good. Fire up the grill and when the coals are good and hot put the chicken on the grill, skin side down. Close the grill and cook for 30 minutes (watch for flare ups and rotate to keep from burning too much). Turn the chicken and cook another 30 minutes. Check to make sure the internal temp. of the chicken is 160 degrees and then slather on that BBQ sauce. Cook an additional 3-5 minutes. (Dark meats require longer cooking times, so if you use breast, check them at about 45 minutes.)
Thanks Janet’s Appalachian Kitchen
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