Barbeque Chicken

This is a nice sauce that does not have funky stuff that you find in store bought sauces. I like to brine the chicken because it seasons the meat and the chicken comes off the grill juicy.

Barbeque Sauce
2 tablespoons olive oil
1 onion, chopped (no need to get it fine, since everything will be pureed)
3 garlic cloves, chopped fine
28 ounces canned whole tomatoes, with juice
8 ounce can tomato sauce
3/4 cup distilled white vinegar or balsamic vinegar
3 tablespoons light or dark brown sugar, packed
3 tablespoons molasses, I use blackstrap molasses
1 tablespoon Dijon mustard
1 tablespoon sweet paprika
2 tablespoon chili powder
2 teaspoons ground black pepper, eye ball it
NO SALT since the chicken will be brined (you can use salt if you like)

Heat oil in the pan until it is shimmering. Add the onion and cook until golden brown (stir occasionally). Add the garlic, followed by the rest of the ingredients and bring to a simmer and then reduce heat as low as possible. Cook for 2 to 2 1/2 hours uncovered. Stir occasionally.

Puree the sauce in a blender. You can use right away or cool and refrigerate for 2 weeks or freeze for several months. I freeze the sauce in ice cube trays, so that I can have as little or as much as I need.

Brining the Chicken
Up to 3 pounds of chicken breasts or thigs, with skin and bone
1/4 cup kosher salt
1/4 cup sugar
4 cups water, cold
 
Add water to a stand mixer or a big bowl and add the sugar and salt. Dissolve well and submerge the chicken peices. Refrigirate for 1 1/2 hours. Place the bowl into an empty sink and carefully empty it. Fill it back up with water and swish the chicken around. Drain again and place the chicken on some kind of baking sheet or dish. Dry well with paper towels and season with lots of pepper. At this point you can put the chicken back into the fridge uncovered for up to 24 hours or use right away.

If you put it in the fridge, moisture will start to evaporate. Don't be scared 'cause the chicken will turn blue and yucky looking after a while. That just means that water evaporated from the skin. No problemo! That is great thing for roasting chickens or turkeys in the oven 'cause you want the skin to be nice and crispy.

 

Prepare the grill with a 50/50 mixture of hardwood charcoal and briquettes. I fill the starter 3/4 full for a small grill. When coals are ashy pour them on the grill. Cover and let it heat for 5 minutes. Scrape the grill and cook the chicken for 15 minutes per side or until the chicken's temp is 160 F.

 

Brush on the barbeque sauce about 10 minutes from the time the chicken is done and return the cover. The chicken is good warm or at room temperature.