Saturday, January 2, 2010

Sticky chili chicken

(Bongo kitchen.) This is a great way to grill chicken. So, a chicken...

Cut up...

And now a rub. Brown sugar and chili powder, 2-to-1. Yes, that is a whole lot of chili powder. Add a few other things, in this case, some cayenne and some onion powder.

Mix the rub and then rub it very generously all over the chicken. Refrigerate for a few hours.

(I had a small slab of ribs too. For another night. Rub them with same stuff, seal in foil and refrigerate.)

Then bake ribs, sealed, in oven at 250 degrees, for a couple of hours.

Grill chicken, turning often to avoid flare ups while the magic starts to happen. The chili will mellow and the brown sugar will start to caramelize (and get sticky.)

Really good, sticky chili chicken. Dinner. (And ribs for another night!)

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