Black Jack Chicken Breasts on the Grill - CIA

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READY IN: 2hrs 22mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • MARINADE:
  • 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.
  • BARBECUE SAUCE:
  • Heat the vegetable oil in a heavy 2-quart saucepan over medium heat.
  • Add the onion and garlic and saute until translucent, about 3 minutes.
  • Add the chili powder ingredients (paprika, oregano, cumin, turmeric, garlic powder, and cayenne), and the minced jalapeno, and saute for 1 minute.
  • Add the tomato paste and cook, stirring constantly, for 2 minutes.
  • Add the rest of the BBQ sauce ingredients and simmer, stirring occasionally, for 10-15 minutes.
  • Use immediately, or let cool to room temperature before storing in a clean, covered container in the refrigerator for up to 1 month.
  • COOK CHICKEN:
  • 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.
  • Remove the chicken from the marinade, letting any excess drain off.
  • Season chicken with remaining salt and pepper.
  • Grill chicken over direct heat until marked on all sides, about 3 minutes per side.
  • 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.
  • Serve on a heated platter or plates.
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