Whisky BBQ Chicken and Secret Spice Rub - 4 burner bbq grill

by:Longzhao BBQ     2020-05-01
Whisky BBQ Chicken and Secret Spice Rub  -  4 burner bbq grill
Special equipment: double burner grill, preheat the oven to 400 degrees F.Preheat the double burner baking tray to medium temperature-high heat.Put the chicken breast into the chicken breast-The side is on the cutting board and the wing tip is up and away from you.Then, use poultry scissors or kitchen scissors to find the spine along the back of the bird and cut it up along the spine on both sides.Remove the backbone, discard or save to season the chicken.Turn the bird over, breast-side up.Place your hand in the center of the breast, press down to crack the chest bones and flatten the bird.Trim the wing tip and discard or keep stock.In a small frying pan on a medium fire, roast coriander, cumin, coriander and black pepper until fragrant.Transfer to the spice grinder and grind to powder.Put the spices in a small mixing bowl and add sweet pepper, garlic, onion and 2 teaspoons of salt.Push half of the friction under the skin and sprinkle the rest outside.Be sure to wash your hands.Spray the bird very well with cooking spray.Chicken skin-Mark it down on the top side of the grill and flip it over.Bake the chicken on a shelf above the baking tray until the internal temperature reaches 165 degrees F, 30 to 40 minutes.During the last 5 minutes of cooking, apply the chicken with half of the whisky BBQ sauce.(Put the other half in a bowl and hand it to me in front of the table.) Remove from the oven, cool for 5 to 10 minutes and cut into pieces.Decorate with scallions.Service with ranch Slaw.Whisky barbecue sauce: Make a whisky barbecue sauce when the chicken is in the oven.Place a small to medium pot with medium fire and add oil.Add garlic and onions and cook until fragrant and transparent.Add chicken, sugar, Worcester County sauce, apple cider vinegar, chili sauce, bourbon and tomato sauce.After about 30 minutes, simmer slowly and thicken with hot Wen.Ranch salad: In a medium mixed bowl, combine buttermilk, sour cream, leeks, dill, parsley, sugar, white wine vinegar, celery salt, Jewish salt, black pepper, garlic if needed, you can adjust the taste of lemon juice.Add carrots, cabbage and red onions.Stir and mix, let's Taste the taste together.Set aside.
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