Smoky Grilled Chicken Recipe

Smoky Grilled Chicken RecipePhoto by: Taste of Home Smoky Grilled Chicken Recipe Rating 5

Instant coffee is the "secret" ingredient in this sweet and spicy sauce. Don't be surprised when folks tell you this is the best chicken they've ever had!

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Smoky Grilled Chicken Recipe
  • Prep: 5 min. Grill: 45 min.
  • Yield: 4 Servings
5 45 50

Ingredients

  • 1/2 cup packed dark brown sugar
  • 2 tablespoons ground mustard
  • 2 tablespoons instant coffee granules
  • 1 cup hot water
  • 2 bottles (14 ounces each) ketchup
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons Liquid Smoke, optional
  • 1 broiler/fryer chicken (3-1/2 to 4 pounds), quartered

Directions

  • In a large bowl, dissolve sugar, mustard and coffee in hot water. Stir in ketchup, Worcestershire sauce, and liquid smoke if desired. Reserve 1 cup for basting; refrigerate remaining sauce for another use.
  • Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill, covered, over medium heat, for 30 minutes, turning and basing with sauce frequently. Grill, covered, 15 minutes longer, turning and basting occasionally or until juices run clear. Yield: 4 servings.

Nutritional Facts 1 serving (14 ounces) equals 516 calories, 25 g fat (7 g saturated fat), 153 mg cholesterol, 744 mg sodium, 21 g carbohydrate, 1 g fiber, 50 g protein.

Originally published as Smoky Grilled Chicken in Country Chicken Cookbook , p92

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

Taste of Home

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Reviews for Smoky Grilled Chicken (2)

Smoky Grilled Chicken Recipe

Smoky Grilled Chicken

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Reviewed on Apr. 06, 2012 by cmead

This has become our favorite barbeque sauce. It's so simple! Because it's not cooked, you don't even have to think ahead. Not only is it great on chicken, but it's also yummy on beef and pork. It freezes just fine to use another day.


Reviewed on May. 15, 2011 by weirich

I think I am missing something? Is the chicken to be marinated in the sauce? I would think it needs to absorb the sauce to be flavorful.

 
 
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