Thursday, June 12, 2008

Southern Twang BBQ Chicken

This is the original recipe created 50 years ago, on the shores of Lake Jodeco, which won such acclaim that folks would invite themselves to dinner. The family eventually bottled the famous sauce, which now sells as Southern Twang Grilling Sauce, and is available from the Carolina Sauce Company in zesty Original and spicy Hot versions. You choose whichever variety you prefer when you make this recipe - and the recipe easily multiplies to meet your needs.

4 chicken pieces (dark or white), with skin on for extra flavor
1 jar Southern Twang sauce (your choice of Original or Hot)
2 cups uncooked rice (Jasmine or Basmati are ideal, but plain white will work)
2 Tbsp butter
4 ears corn
Salt & pepper to taste

Rinse chicken pieces and pat dry with paper towels. Coat chicken with Southern Twang sauce and marinate for a at least 2 hours or overnight (the longer the better), in the refrigerator. Save the rest of the sauce in the jar for serving. Remove chicken from marinade and discard the marinade. Grill the chicken over medium heat until fully cooked, brushing with additional Southern Twang sauce from the jar during cooking. While the chicken is grilling, cook the rice according to package directions. Husk the ears of corn, rub with butter and season with salt & pepper. About 10 minutes before the chicken is ready to come off the grill, add the corn to the grill. Grill for 8 to 10 minutes, turning frequently until the corn begins to brown. Remove corn from grill when done. Once the chicken is done, remove from grill and cover with aluminum foil immediately, to keep in the juices (this produces more tender, juicy meat). Set aside. Heat the remaining sauce in a saucepan. Serve the chicken over cooked rice and smother the chicken and rice with a generous helping of the heated Southern Twang sauce, and an ear of corn on the side. Serves 4.

Zestfully yours,

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