Grilled Chicken with Root Beer Barbecue Sauce

Grilled Chicken with Root Beer Barbecue Sauce: A Backyard BBQ Masterpiece

As a busy working mom, finding time for elaborate meals is a constant challenge. Weekends are precious, and I want to make the most of them, spending quality time with my family, not slaving away in the kitchen. That's why I love recipes that are both impressive and relatively easy to execute. This grilled chicken with root beer barbecue sauce is exactly that – a showstopper that doesn't require hours of prep or a culinary degree.

The beauty of this recipe lies in its simplicity and the incredible depth of flavor it achieves. The spice rub infuses the chicken with a rich, savory base. The root beer barbecue sauce adds a unique sweetness and tang that's both unexpected and utterly delicious. And the smoky char from the grill? Well, that's the cherry on top, taking this dish from good to unforgettable. The whole process, from prepping the chicken to enjoying the final product, feels like a relaxing weekend ritual, a moment of calm amidst the chaos of everyday life.

The Magic of Root Beer

I have to admit, using root beer in barbecue sauce was a revelation. The initial skepticism quickly melted away as the aroma filled my backyard. The subtle sweetness and warm spice notes of the root beer perfectly complement the savory chicken, creating a flavor profile that's both familiar and exciting. It's a twist on a classic that elevates the dish to a whole new level. Don't be afraid to experiment with different root beer brands – each one brings its own subtle nuances to the sauce.

Tips for Success

While this recipe is straightforward, a few extra tips can help ensure your grilled chicken comes out perfectly. Ask your butcher to halve the chickens and remove the backbones. This makes for even cooking and easier serving. Don't skimp on the spice rub – it's the foundation of the flavor. And remember to use a meat thermometer to ensure the chicken reaches a safe internal temperature of 180°F (82°C) before serving. Nothing ruins a great meal faster than undercooked chicken!

Beyond the Grill

While grilling is the star of this show, feel free to adapt this recipe to your cooking preferences. You could easily bake or pan-fry the chicken, adjusting the cooking time accordingly. The root beer barbecue sauce would be equally delicious with other meats, such as pork or beef. It's versatile enough to become a staple in your culinary repertoire.

This recipe is more than just a meal; it's an experience. The aroma of grilling chicken and smoky wood chips fills the air, creating a sense of warmth and togetherness. The simple act of preparing the food, tending the grill, and finally, sharing the meal with loved ones, is a cherished part of my weekend routine. It's a reminder to slow down, savor the moment, and appreciate the little things in life.

So, next time you're looking for a delicious and relatively effortless meal that will impress your family and friends, give this grilled chicken with root beer barbecue sauce a try. You won't be disappointed!

Step-by-step

• Mix first 5 ingredients in small bowl. Reserve 4 teaspoons spice mixture for mop mixture. Rub remaining spice mixture all over chicken halves. Refrigerate chicken 1 hour.
• Mix 1 cup water, vinegar, Worcestershire sauce, and reserved 4 teaspoons spice mixture in medium bowl to blend for mop mixture.
• Place 1 handful of torn newspaper in bottom of charcoal chimney. Top newspaper with 30 charcoal briquettes. Remove top rack from barbecue; place chimney on bottom rack. Light newspaper and let charcoal burn until ash on briquettes is gray, about 30 minutes. Open 1 bottom barbecue vent. Turn out hot charcoal onto 1 side of bottom rack. Using metal spatula, spread charcoal to cover approximately 1/3 of rack. Scatter 1 cup drained wood chips over coals (using too many wet chips may douse the fire). Fill foil loaf pan halfway with water and place on bottom rack opposite coals.
• Return top rack to barbecue. Arrange chicken halves, skin side up, on top rack above loaf pan (not above charcoal). Cover barbecue with lid, positioning top vent directly over chickens. Place stem of candy thermometer through top vent, with gauge on outside of lid and tip near chickens (thermometer should not touch chickens or rack); leave thermometer in place during cooking. Use top and bottom barbecue vents to maintain temperature between 275°F and 325°F, opening vents wider to increase heat and closing to decrease heat. Keep any other vents closed. Check temperature every 10 minutes.
• Grill chickens until almost cooked through, brushing with mop mixture every 15 minutes, about 1 hour 25 minutes. After 15 minutes, use technique described above to light an additional 15 charcoal briquettes in chimney set atop nonflammable surface.
• If temperature of barbecue falls below 275°F, use oven mitts to lift off top rack with chickens; place rack with chickens on nonflammable surface. Using tongs, add hot gray charcoal briquettes from chimney to bottom rack. Scatter remaining 1 cup drained wood chips over charcoal. Reposition top rack on barbecue, placing chickens above loaf pan. Cover with lid. Brush chickens with some Root Beer Barbecue Sauce and continue grilling until meat thermometer inserted into thighs registers 180°F, about 6 minutes longer. Using tongs, move chickens directly over fire. Grill until sauce sizzles and browns, about 2 minutes. Cut chicken into quarters. Serve, passing remaining Root Beer Barbecue Sauce separately.