Grilled Chicken With Root Beer Barbecue Sauce Recipes

GRILLED CHICKEN WITH ROOT BEER SAUCE

Steps:

• Place the chicken breasts into gallon-sized storage bags.
• Combine all ingredients from the root beer through the salt. Mix thoroughly.
• Reserve 1 cup of the root beer sauce for basting.
• Pour the remaining sauce over the ckicken. Marinade in the refrigerator for an hour or more.
• Grill around medium hot coals or over medium heat on a gas grill for about 20 minutes, depending on the thickness of the chicken breasts.
• Turn frequently and baste with the root beer sauce to form a nicely carmelized coating.
• Serve and enjoy!

GRILLED BABY BACK RIBS WITH ROOT BEER BBQ SAUCE

Steps:

• Preheat the oven to 300 degrees F. Place each rack of ribs on a doubled sheet of aluminum foil.
• In a bowl, whisk together the salt, paprika, mustard, garlic powder, pepper, onion powder and chipotle chili powder. Rub the mixture all over both sides of the ribs, then wrap the ribs up in the aluminum foil. Place the racks on a baking sheet and put them on the center rack in the oven. Bake for 2 1/2 hours.
• After 2 1/2 hours, gently pour the juice in the foil packets into a large bowl or measuring cup. Whisk in 3 to 4 tablespoons of BBQ sauce.
• Heat the grill to the highest setting and remove the ribs from the foil. Once the grill is hot, place the ribs on the grill and cook for 10 to 12 minutes, until they are charred and slightly crisp on the outsides, basting and rubbing the juices/BBQ sauce mixture on top. Let cool slightly before serving with lots of BBQ sauce.

ROOT BEER CHICKEN WINGS

Steps:

• Preheat your grill for a two zone cooking, having hot coals on one side and nothing on the other;
• Mix the olive oil, grated ginger, orange zest, orange juice, vanilla extract and 1 tbsp of salt and pepper with the wings and let marinated for 30 minutes;
• Place the wings on the hot grate directly over hot coals and sear for about 3 minutes per side, then move to indirect and cook for 20 to 25 minutes at 450°F, you are looking for a crispy skin and a golden brown color;
• In a cast iron skillet, mix all of the Root Beer BBQ Sauce ingredients together and simmer for 10 minutes, then drop the wings inside the skillet and give a good mix to coat each one with bbq sauce;
• Sear one last time over hot coals to caramelize the sauce, 1 to 2 minutes per side.

ROOT BEER BBQ SAUCE

Steps:

• Combine all ingredients in heavy medium saucepan.
• Bring to boil over medium heat, stirring occasionally.
• Reduce heat to medium-low and simmer until reduced to 1 1/2 cups, about 20 minutes.
• If sauce isn't desired personal preference thickness, add some cornstarch mixed in water to thicken it up.
• Cool slightly.
• Transfer to bowl.
• Cover and refrigerate.
• (Can be made 2 weeks ahead; keep refrigerated.).

ROOT BEER BBQ SAUCE

Steps:

• Combine all the ingredients through the pepper in heavy medium saucepan. Bring the mixture to boil over MEDIUM heat, stirring occasionally. Reduce the heat to MEDIUM-LOW and simmer for 8 to 10 minutes to blend the flavors and reduce the sauce slightly. Season to taste with salt and additional pepper, if desired.
• Allow the sauce to cool slightly then transfer it a mason jar or other airtight container. Cover and refrigerate until ready to use.

ROOT BEER BBQ SAUCE

Steps:

• Add oil to a dutch oven on medium heat.
• Add the onions and cook until they start to brown, stirring occasionally, about 5-6 minutes.
• Add in the root beer, tomato sauce, brown sugar, Worcestershire sauce, salt and pepper and stir until combined.
• Cook for 30-35 minutes until the mixture has cooked down by half and thickened.
• Use hot or store in the refrigerator.

GRILLED CHICKEN WITH CAJUN CREAM SAUCE AND LINGUINE

Steps:

• Blend flour with butter and whisk into the cream.
• Serve and enjoy!

ROOT BEER CHICKEN WINGS

Steps:

• Rub the wings over with the olive oil and finely chop or grate a couple of tablespoons of fresh ginger.
• Squeeze in the juice of one lemon
• Add SPG or at least salt and and pepper.
• Leave the marinate at least 30 minutes.
• Add 2 cups root beer, 2 cups Ketchup, 3 Tbsp brown sugar, 3 Tbsp Orange Marmalade, 2 Tbsp Worcestershire sauce, 1 Tbsp of onion powder, 1 Tbsp garlic powder and finally add some heat with 2 Tbsp of hot sauce mix well over a low heat to simmer and thicken.
• Let simmer to your desired thickness
• Place the Chicken wings onto the skewers and cook over direct heat
• turn and baste often until cooked to an internal temperature of 165F / 74C.
• Serve with dipping salt, fresh ground chili and fresh squeezed lemon or lime.

GRILLED CHICKEN WITH ROOT BEER BARBECUE SAUCE

Steps:

• 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.