Wednesday, May 28, 2008

Root Beer Barbeque Chicken

Why you should make extra Root Beer Barbeque Sauce....
I've had a heartfelt, desperate request for "ANYTHING without bones" and Root Beer Barbeque sauce. While I felt absolutely confident that the smoky-sweet soda sauce would be smashing on chicken, I hadn't actually tried it. Now I can bear witness.

I can relate to the repulsion of eating meat off the bones. After all, I spent a couple of years as a vegetarian after doing a study abroad in Israel. With no refrigeration in the Old City meat markets, even King Henry VIII would have gone veggie. I survived and recovered, but I still think twice before sinking my teeth into a side of ribs. I think twice. Then I gobble them up.
The concept for chicken is the same as for the ribs, except I add a smidgen of olive oil to the marinade because chicken can dry out fast on the grill. I used chicken tenders, but you could use any boneless, skinless chicken you've got around; thighs, breasts, or other sultry cuts.
As a bonus, with leftover chicken and my refrigerator pickles (see yesterday's post), I packed my husband a humdinger of a sandwich: whole grain bread smeared with Caesar dressing and piled high with chicken, pickles, and romaine. In a cruel twist of fate, he left it in his work fridge before we left for a week's vacation. I'm told, by his very reliable and trustworthy coworkers, that the sandwich was in fact worth skipping vacation for.
Root Beer Barbeque Chicken
Estimated Cost: $4.00
Notes: When your store has chicken on sale ($1.77/lb at mine), cram your freezer.
2 cans root beer, divided use
1/2 cup smoky barbecue sauce
1/2 cup Dijon mustard, plus 1/4 cup more for marinade
brown sugar, if needed
1 lb. boneless, skinless chicken
1 teaspoon each salt and pepper
1 tablespoon each paprika and garlic powder
2 tablespoons olive oil
In a small saucepan, boil one can root beer until thick and syrupy, about 30 minutes. Stir in 1/2 cup each smoky barbecue sauce and 1/2 cup Dijon. Taste this sauce and add brown sugar if the sauce needs a little sweetness. (Notes: you should have plenty of extra sauce for dipping-just reserve half of it before spreading it on the chicken.) Meanwhile, smear chicken with Dijon. Sprinkle with salt, pepper, paprika and garlic powder; drizzle with olive oil. Place in zip top bag. Pour root beer over chicken, cover and marinate for at least 30 minutes and up to 24 hours. Grill or broil chicken, about five minutes per side, or until outside is nicely browned and inside is no longer pink.
Coming Tomorrow:
Grilled Cherry Tomato Salad with Rosemary Vinaigrette


Jenny said...

This looks insanely good Prudy! I've got to put that on my menu soon! Yum! I'd be all over that sammy!

Lori said...

Hmmm very interesting. I love the idea for your site. Especially now with gas prices climbing and climbing... and climbing.

I use to live in Phoenix, AZ. But was born and raised in Rochester and came back because I missed it. Of course now I miss the West.

Mary Kate said...

That sandwich looks so good! I"m definietly going to make that as soon as I can get to the market. Thanks Prudy!

Julie said...

My, my, my..... That chicken looks divine! This recipe is sure to come in handy for summer barbecue season.

(Oh, and I love the picture of your dad eating the cake!)


Jimmy said...
This comment has been removed by the author.
Madam Chow said...

Prudy, my freezerS ARE crammed! That really slows down my baking because I don't have any room to store stuff.
On another note, my husband just loves chicken, so I will definitely have to try this.

Anonymous said...

that sandwich looks delicious! I think my family would LOVE it! My kids gobble up your mini bbq chicken sandwiches and root beer freezes like there is no tommorow, so this will be a special treat!

Jim Thomas said...

Prudence, that looks delicious. I'm sure Gladys would approve! :) Ask me who Gladys is.

Lisa said...

Yum! Now that's a sandwich. I'm sure one of your husbands co workers was very happy!

Michal said...

yum. can't wait to try it. isn't that my standard comment?:)

Shari said...

Hmm. This sounds like a good use of rootbeer!
Shari@Whisk: a food blog

Prudy said...

Jenny, Thanks and I still need to make your bruschetta sandwich.

I left you a post on your blog re Rochester.
MK, I knew you'd love this one. This is a MK pick for sure.
Julie, thanks and I loved your opera cake this week. I love berries and lime.
Madame Chow: I left you a post on your blog re the freezer.
I know your kids would like this one, too.
Jim: Tell Gladis she might want to stick with Domino's pizza. She can knit you some nice warm long underwear while she waits for delivery.
I'm still sad that my husband didn't get his sandwich! Drat!
Please come by and leave the same comment daily. It makes me feel good.
I'm glad you're back! Welcome again.

Emiline said...

I think root beer chicken sounds so good!

I would steal that sandwich if I saw somebody eating it.

RecipeGirl said...

How funny- I just saw a root beer marinated pulled pork recipe a couple of days ago. Before that, I had never heard of using root beer with meat! Looks great!

C McQuate said...

I have a question on this recipe if you don't mind.

Is the sauce made from the thickened root beer just for basting?

So the marinade is just the other can of root beer that you didn't thicken?

Thank you!

Macy said...

Made this for a BBQ picnic last Saturday. Raves all around. I even had people dipping their bread in the leftover BBQ sauce!

Anonymous said...