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Old 06-24-2007, 09:22 PM   #1
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Join Date: Jun 2007
Location: Sterling, VA
Posts: 292
Chicken and Rice Too

This concoction is based on trying a few things: Paul Kirk's Championship Barbecue Sauces mentions putting a mustard sauce on your meat before applying your rub. I thought this sounded intriguing

Well, since I didn't have much time to do a BBQ after fixing Amy's car nor did I have much time to research making a mustard sauce or rub, I decided to do the following when Amy thawed out some boneless-skinless chicken breasts and started her rice cooker:
1. Use some Grey Poupon dijon mustard by itself as a 'sauce' on both sides.
2. Use Wolfe Rub BOLD sprinkled generously on the mustard layer (both sides).
Bake at 350 for an hour in a rosting pan. We had no lid, so we used aluminum foil to cover the pan.

At about an hour, the chicken breasts had an internal temp close to 180. So I applied the bbq sauce to both sides and put back in the oven for a few minutes and then pulled them out to rest for a few minutes.

There was quite a bit of juices. These juices were tangy and complex because of the mustard, rub and bbq sauce. We used Barefoot Contessa's bbq sauce (leftovers from our trip last week to the meet n greet in Luisa, VA).

This juice was perfect to be spooned on top of the rice (we also used a little butter on the rice as well). We cut-up the chicken and plopped in the rice.


Below is the recipe for the bbq sauce. Note: the Asian taste is not great for regular BBQ, but has good uses elsewhere (such as this).



From Food Network's site and Barefoot Contessa's cookbook (one of them I suppose).



2 chickens (2 1/2 to 3 pounds each), quartered, with backs removed
1 recipe Barbecue Sauce, recipe follows

Marinate the chickens in 2/3 of the barbecue sauce for a few hours or overnight in the refrigerator.
Heat the coals in a charcoal grill. Spread the bottom of the grill with a single layer of hot coals and then add a few more coals 5 minutes before cooking, which will keep the fire going longer. Place the chicken quarters on the grill, skin side down, and cook for about 45 minutes, turning once or twice to cook evenly on both sides. Brush with the marinade, as needed. The chicken quarters are done when you insert a knife between a leg and thigh and the juices run clear. Discard any unused marinade.

Serve with extra barbecue sauce on the side.


Barbecue Sauce:
1 1/2 cups chopped yellow onion (1 large onion)
1 tablespoon minced garlic (3 cloves)
1/2 cup vegetable oil
1 cup tomato paste (10 ounces)
1 cup cider vinegar
1 cup honey
1/2 cup Worcestershire sauce
1 cup Dijon mustard
1/2 cup soy sauce
1 cup hoisin sauce
2 tablespoons chili powder
1 tablespoon ground cumin
1/2 tablespoon crushed red pepper flakes

In a large saucepan on low heat, saute the onions and garlic with the vegetable oil for 10 to 15 minutes, until the onions are translucent but not browned. Add the tomato paste, vinegar, honey, Worcestershire sauce, mustard, soy sauce, hoisin sauce, chili powder, cumin, and red pepper flakes. Simmer uncovered on low heat for 30 minutes. Use immediately or store in the refrigerator.
Copyright, 1999, The Barefoot Contessa Cookbook, All Rights Reserved

Yield: 1 1/2 quarts
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