Ingredients
-
-
2
-
1/2
-
1
-
1
-
1
-
1/2
-
-
1
-
1/2
-
1
-
1 1/2
-
1
-
1/2
-
1/2
Directions
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 Recipe #38558 #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 , 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 Recipe #38558 #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
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Steps
|
1
Done
|
Marinade: |
|
2
Done
|
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
Done
|
Barbecue Sauce: |
|
4
Done
|
Heat the Vegetable Oil in a Heavy 2-Quart Saucepan Over Medium Heat. |
|
5
Done
|
Add the Onion and Garlic and Saute Until Translucent, About 3 Minutes. |
|
6
Done
|
Add the Chili Powder Ingredients (paprika, Oregano, Cumin, Turmeric, Garlic Powder, and Cayenne), and the Minced Jalapeno, and Saute For 1 Minute. |
|
7
Done
|
Add the Tomato Paste and Cook, Stirring Constantly, For 2 Minutes. |
|
8
Done
|
Add the Rest of the Bbq Sauce Ingredients and Simmer, Stirring Occasionally, For 10-15 Minutes. |
|
9
Done
|
Use Immediately, or Let Cool to Room Temperature Before Storing in a Clean, Covered Container in the Refrigerator For Up to 1 Month. |
|
10
Done
|
Cook Chicken: |
|
11
Done
|
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
Done
|
Remove the Chicken from the Marinade, Letting Any Excess Drain Off. |
|
13
Done
|
Season Chicken With Remaining Salt and Pepper. |
|
14
Done
|
Grill Chicken Over Direct Heat Until Marked on All Sides, About 3 Minutes Per Side. |
|
15
Done
|
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. |
