Pulled Chicken With Cherry Chile Barbecue Sauce Recipe Epicuriouscom Recipes

GRILLED CHICKEN DRUMMETTES WITH ANCHO-CHERRY BARBECUE SAUCE

Steps:

• Combine all ingredients except chicken in heavy medium saucepan. Bring to boil. Reduce heat to medium-low. Cover; simmer until chilies and cherries are tender, about 20 minutes. Working in batches, purée mixture in blender. Return sauce to pan. If necessary, simmer uncovered until sauce is reduced to 3 cups and thickens. Season with salt and pepper. (Can be made 3 days ahead. Cover and chill.)
• Prepare barbecue (medium heat). Sprinkle chicken with salt and pepper. Grill until just cooked through, turning occasionally, about 10 minutes. Brush sauce over; continue grilling until glazed, turning chicken and basting often with more sauce, about 5 minutes longer. Serve with remaining sauce.

PULLED BARBECUED CHICKEN ON A GRILL

Steps:

• If you choose to brine your chicken, combine the salt, sugar, and water in a plastic bowl and stir until the salt and sugar are completely dissolved. Place the whole chicken in a plastic bowl or container large enough to fit the whole bird with a little room to spare. Pour the brine over making sure the chicken is completely submerged. (The amount of brine might need to be doubled.) Brine the chicken for 4 to 6 hours. Then remove the chicken from the brine, rinse thoroughly, and pat dry with paper towels.
• Place one of the aluminum pans on the coal grate next to the burning coals, but not on the coals. This is the drip pan that helps to keep the grill clean and prevents any dripping fat from reaching the fire which can cause flare-ups. Add wood chunks to the coals, spreading them around evenly over the fire. Large chunks of hardwood are ideal. There is no need to moisten them. Now replace the cooking grate and put the second aluminum pan directly over the fire. Fill that pan with water and put the lid on the grill.
• Heat the grill to 250 F to 275 F/120 C to 135 C and then adjust the vents on the grill to hold that temperature. While the grill is heating up, take the chicken out of the refrigerator to come to room temperature. Once the grill is ready, place the chicken, breast-side up, on the grill grates directly over the drip pan on the coals and next to the pan of water on the grate.
• After the chicken has rested for 15 minutes, it's time to start shredding the meat. This is best done with a pair of insulated food gloves so the hot chicken can be easily handled. It is something of a messy job, so a large, clean workspace is needed.
• To keep the meat warm, place it in a large pot over a low flame, tossing occasionally, or if you are going to be eating later, a slow cooker on the warm setting works well. Once the shredded chicken is warmed, add your desired barbecue sauce , tossing to evenly coat. Enjoy!

CHERRY BARBECUE SAUCE

Steps:

• Combine chicken broth, cherry preserves, orange juice, lemon juice, lemon peel, cinnamon, and cloves in heavy medium saucepan. Boil over medium-high heat until broth mixture is reduced to 1 1/2 cups, about 6 minutes.
• Whisk Port and cornstarch in small bowl to blend. Whisk Port-cornstarch mixture, orange marmalade, and ketchup into reduced broth mixture. Bring to simmer over medium heat, whisking constantly. Simmer until flavors blend and sauce thickens slightly, whisking frequently, about 5 minutes. Season sauce to taste with salt, pepper, and cayenne. Serve warm or at room temperature. (Can be made 1 day ahead. Cover and refrigerate. Bring to room temperature or rewarm over low heat before using.)

BARBECUE PULLED CHICKEN

Steps:

• Heat the oven to 375 degrees. Pat the chicken thighs and breasts dry and place them on a sheet pan. In a small bowl, combine 1 teaspoon paprika with the 1/2 teaspoon cumin, cayenne, 2 teaspoons salt and 1 teaspoon black pepper. Whisk in the olive oil, then pour over the chicken and toss to coat.
• Roast the chicken for 35 to 45 minutes, depending on the size of the pieces, until an internal thermometer registers 165 degrees in both the thighs and breasts. Set aside until cool enough to handle, reserving the pan drippings.
• Meanwhile, heat the canola oil in a medium saucepan over medium. Add the shallots and cook, stirring occasionally, until tender, 3 to 5 minutes. Add the beer, vinegar, Worcestershire, tomato paste, brown sugar, honey, mustard, garlic, 1 teaspoon salt and 1/2 teaspoon pepper, plus the remaining 1/2 teaspoon paprika and a pinch of cumin; whisk until smooth. Bring to a boil, then turn the heat to medium-low and cook for 20 to 25 minutes, stirring occasionally, until reduced and thickened.
• Remove the meat from the thighs and breasts, discarding the bones and skin. Tear the meat into bite-size pieces and place in a large bowl. Add a few tablespoons of the reserved drippings and toss to coat.
• If serving immediately, add the chicken to the sauce, toss and warm through over medium heat. If making in advance, add the sauce to the chicken, toss well, and refrigerate for up to 3 days. Reheat in a saucepan set over medium heat before serving, or partly covered in a 350-degree oven for 20 minutes.

CHIPOTLE-CHERRY BARBECUE SAUCE

Steps:

• Bring ketchup, cherry preserves, lemon juice, molasses, brown sugar, Worcestershire sauce, soy sauce, lemon peel, chiles, adobo sauce, liquid smoke, onion powder, and cocoa powder to simmer in medium saucepan, stirring often. Reduce heat to medium-low and simmer 10 minutes, stirring often. Season sauce to taste with salt and pepper. DO AHEAD: Sauce can be made up to 1 week ahead. Cover tightly and refrigerate.