I love the outdoor grill. Food has a different flavour when cooked over a fire. It’s something primal built into our DNA. Open fire, meat and the joy of eating it with your fingers. There are so many ways to prepare chicken but, this recipe is a tasty way to jazz up chicken AND cook it on the grill.
The origins of both the activity of barbecue cooking and the word itself are somewhat obscure. Believed to be derived from the word barabicu found in the language of both the Timucua of Florida and the Tiano people of the Carbbean. The word translates as “sacred fire pit.” The word describes a grill for cooking meat, consisting of a wooden platform resting on sticks. The related term buccaneer is derived from the Arawak word buccan, a wooden frame for smoking meat, hence the French word boucane and the name boucanier for hunters who used such frames to smoke meat or buccaneer the English word used to describe pyrates and sailors who were hunting wild pig and feral cattle in Hispaniola.
- 1 lb to 2 chicken breast bone in skin on
- Sea Salt
- 1 cup ketchup
- 1 cup cider vinegar
- 3 tblsp molasses
- 3 tblsp brown sugar
- 3 tblsp soya sauce
- 1 tsp prepared mustard
- 2 tsp worchestershire sauce
- 1 tsp chili sauce optional
- 1/2 tsp Red Hot Sauce or similar optional
- 1 cup water
Simmer all ingredients, except chicken, until thickened, about 30 minutes.
Preheat a grill to medium-high (you may also use oven broiler).
Season bone-in, skin-on chicken breast halves with salt and pepper.
Grill over direct heat until golden and crisp on both sides, about 5 minutes.
Transfer to a bowl and toss with 1 cup of the sauce.
Place on the cooler side of the grill.
Mix sauce ingredients in a bowl.
Turn broiler off and oven to 400F - cover and cook, basting once, until the meat is glazed and reaches 165F or the juice is clear.