Recipe courtesy of The Park's Finest
Candy Coated Chicken
- Level: Easy
- Yield: 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 533
- Total Fat
- 23
- Saturated Fat
- 7
- Carbohydrates
- 50
- Dietary Fiber
- 1
- Sugar
- 45
- Protein
- 32
- Cholesterol
- 117
- Sodium
- 1293
- Total: 1 hr 55 min (includes resting time)
- Active: 10 min
Ingredients
3 cups pureed tomato
3 cups brown sugar
One 20-ounce can pineapple slices with juice
1 cup soy sauce
1/2 cup bourbon, preferably Wild Turkey
3 tablespoons apple cider vinegar
1 tablespoon minced garlic
1 teaspoon onion powder, plus more for sprinkling
1/2 teaspoon freshly ground black pepper, plus more for sprinkling
1/2 teaspoon freshly ground white pepper
4 to 5 California yellow chiles
1 1/2 chickens, split into halves
Salt
Garlic powder, for sprinkling
Directions
- Blend the tomato, brown sugar, pineapple slices and juice, soy sauce, bourbon, vinegar, garlic, onion powder, black and white peppers and chiles together in a blender. Transfer to a saucepan and simmer over medium heat, 30 to 45 minutes.
- Sprinkle chicken all over with salt, pepper and garlic and onion powders. Let rest 1 hour.
- Preheat a charcoal grill to medium heat.
- Cook chicken over coals grill until it reaches an internal temperature of 125 degrees F. Continue to cook, mopping occasionally with the sauce, until it reaches an internal temperature of 160 degrees F. Let rest 5 minutes.