Grilled Chicken with Chile-Pecan BBQ Sauce Recipe

Name: Grilled Chicken with Chile-Pecan BBQ Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 chicken halves or 8 chicken quarters; Olive oil; Kosher salt and cracked black pepper; Dried thyme; 1 cup pecans; 2 tablespoons olive oil; 1/2 cup minced onion; 4 to 5 large cloves garlic, minced; 1 tablespoon minced, seeded jalapeno pepper; Pinch each of kosher salt and black pepper; 1 cup chicken broth or stock (to make your own, see page 168); 1 1/2 cups Mutha Sauce (page 165); 1 teaspoon ground ancho chile; 1/2 teaspoon ground cumin; 1 1/2 tablespoons honey; 2 tablespoons butter, cut in 6 pieces; 2 tablespoons sliced scallion

Servings: persons

4 chicken halves or 8 chicken quarters
Olive oil
Kosher salt and cracked black pepper
Dried thyme
1 cup pecans
2 tablespoons olive oil
1/2 cup minced onion
4 to 5 large cloves garlic, minced
1 tablespoon minced, seeded jalapeno pepper
Pinch each of kosher salt and black pepper
1 cup chicken broth or stock (to make your own, see page 168)
1 1/2 cups Mutha Sauce (page 165)
1 teaspoon ground ancho chile
1/2 teaspoon ground cumin
1 1/2 tablespoons honey
2 tablespoons butter, cut in 6 pieces
2 tablespoons sliced scallion

1
Oil the chicken and season on both sides with salt, cracked pepper, and a sprinkling of thyme.
2
Build a medium coal bed in your grill.
3
It should register from 325 to 350 with the lid down.
4
Open the grill and arrange the chicken skin side up with the thickest parts to the center.
5
Close the lid and cook for 25 to 30 minutes.
6
Give the chicken a flip so the skin sides down and cook, covered, til golden, about 20 minutes more, or til it reaches an internal temperature of 160 to 165.
7
Fix up a batch of sauce while the chickens cooking.
8
Toast the pecans in a 350 oven til fragrant and lightly browned, about 10 minutes.
9
Chop them coarsely.
10
Set aside.
11
Heat the oil gently in a saucepan over medium heat, add the onions, garlic, and jalapenos with a pinch of salt and pepper, and cook til soft.
12
Pour in the chicken broth and the Mutha Sauce; simmer til reduced by a quarter, about 15 minutes.
13
Add the chile, cumin, honey, and pecans.
14
Keep warm.
15
Just before serving, take the sauce off the heat and swirl in the butter, one piece at a time, til melted.
16
Stir in the scallions.
17
Pull the chicken pieces off the grill and serve them smothered in sauce.

750

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 4 chicken halves or 8 chicken quarters, Olive oil, Kosher salt and cracked black pepper, Dried thyme, and more.

Yes, Grilled Chicken with Chile-Pecan BBQ Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Grilled Chicken with Chile-Pecan BBQ Sauce

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