Wednesday, November 19, 2008

Sa-Mokin' BBQ Glazed Chicken

This mouthwatering recipe comes to us from Patrick, the creator of the award-winning Sa-Mokin Competition Recipe Barbeque Sauce, which is currently on sale at the Carolina Sauce Company. Make it for your next tailgating party and you'll wow the crowd!

Chicken pieces
Sa-Mokin Competition Recipe Barbeque Sauce
Seasoned Salt (Patrick uses Lowery's brand)
Lemon Pepper (Patrick uses Tone’s brand)
Vegetable oil spray (Patrick uses Pam brand)

Prep the Chicken: Clean, trim and dry the chicken pieces. Spray both sides the chicken pieces with a good coat of vegetable oil spray. Lightly sprinkle both sides of the chicken with Seasoned Salt, then add a medium coat of lemon pepper to both sides.

Prep the Grill: The folks at Sa-Mokin normally cook the chicken on a Weber Kettle Grill using the half moon charcoal baskets on each side of the charcoal grate. If you don’t have charcoal baskets for your grill, then make a pile of charcoal briquets that have been started in a charcoal chimney on both sides of the charcoal grate. Add a nice size chunk of your favorite smoke wood to each pile of briquets. Patrick suggests hickory, cherry or apple woods for best results.

Cooking the Chicken: When the grill is up to temperature, about 325-350 degrees, place the chicken along the edge of both piles of charcoal, skin side up, so the chicken is close but not directly over the charcoal. Put the lid on or close the grill. After about 15 minutes, turn the chicken and place directly over the very edge of the charcoal with the skin side down. Watch closely until the skin is golden brown (this is usually about 10–15 minutes). Brush the top of the chicken (while skin side is still down) with a good coat of Sa-Mokin Competition Recipe Barbeque Sauce. Turn the chicken back over so that it is not directly over the charcoal again and cook for about another 15 minutes. Now brush the skin side of the chicken pieces with a good coat of Sa-Mokin Competition Recipe Barbeque Sauce and finish cooking until done. On dark meat pieces the internal temperature should be about 175-180 degrees and on white meat the internal temperature should be about 155-160 degrees. Remove the chicken from the grill and let rest, loosely covered with aluminum foil for about 5-10 minutes to let the juices stop running, then En-Joy!

Zestfully yours,

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