Ingrédients pour Barbecued Chicken Kansas City Style
- 2 tablespoons canola oil
- 2 medium yellow onions
- 4 cloves garlic
- 1 (28 ounce) can crushed tomatoes
- 1 cup ketchup
- 1/2 cup packed light brown sugar
- 1/4 cup light corn syrup
- 2 tablespoons Worcestershire sauce
- 2 tablespoons molasses
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 1/2 teaspoon red pepper flakes
- 1 teaspoon paprika
- salt and freshly ground black pepper, to taste
- 4 bone-in, skin-on chicken breasts
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Comment préparer Barbecued Chicken Kansas City Style
- In a large saucepan over medium heat, warm the 2 tablespoons of canola oil.
- Add the 2 chopped medium yellow onions and 4 minced cloves of garlic and sauté, stirring occasionally, until the onions are caramelized and very tender (about 12-15 minutes).
- Add the 1 (28 ounce) can of crushed tomatoes, 1 cup of ketchup, 1/2 cup packed brown sugar, 1/4 cup light corn syrup, 2 tablespoons Worcestershire sauce, 2 tablespoons molasses, 2 tablespoons apple cider vinegar, 1 tablespoon Dijon mustard, 1/2 teaspoon red pepper flakes, and 1 teaspoon paprika.
- Stir to combine, bring to a simmer, then reduce heat to medium-low.
- Cook, stirring occasionally, until the sauce has thickened (45-60 minutes).
- Season the sauce generously with salt and black pepper to taste.
- Meanwhile, prepare a medium-hot fire in your grill.
- Season the 4 bone-in, skin-on chicken breasts generously with salt and black pepper.
- Arrange the chicken on the grill and cook, turning frequently with tongs to prevent burning, until lightly golden (15-20 minutes).
- Begin basting the chicken with the BBQ sauce and continue cooking, turning often and basting with more sauce, until the chicken is crisp, tender, and fully glazed (10-15 minutes more).
- Remove from grill, let rest for 5 minutes, then serve immediately. Pass the extra sauce alongside.
Nutrition Information (Approximate per serving)
Sodium
37 g
Sugar
227g
Fat
91g
Carbs
26g
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