What’s a more classic barbecue dish, more “summer-on-a-plate” than barbecued chicken? I can’t think of a single thing.
Even one of my my kids who was vegetarian tells me that the meat dish he missed most is barbecued chicken. Sticky, sweet, savory, smoky, moist and delicious barbecued chicken.
To change things up, I decided to use a glaze this time, and I used Cornish game hens butterflied for the same homey retro feel, but more “WOW” presentation than chicken.
And, I am very excited to share with you all the secret I just mastered to getting the perfect sweet, tangy, sticky glaze without burning the sauce. It requires three things: 1) Turn!; 2) Turn!; and 3) Turn! your meat. That’s it really. How did I not get this all these years? You cook your meat over very high heat almost to the point of being done. Then, turn the heat down very, very low on your grill. If you are cooking over charcoal, move the meat to the indirect heat part of the grill. Then, baste and turn; let sit just one minute; baste and turn; let sit just one minute, and, OK, you get the idea. Just keep basting and turning over very low heat until you get the perfect coating. Your glaze will have a beautiful shiny surface with no burn.
That’s it. I’m cooking glazed chicken every single day the rest of the summer.
4 cups 100 per cent pomegranate juice (I used POM)
1/2 cup sugar
1/4 cup orange juice concentrate
1 teaspoon salt
Bring all ingredients to a boil. Reduce to a very slow simmer and simmer for about 30 minutes, stirring occasionally, until thickened and reduced to about 1 1/2 cups. (The glaze will thicken as it cools. If you glaze turns out too thick, just thin it down with a little water, to the consistency of barbecue sauce.)
— posted by Donna