Pecan BBQ Chicken
Prep
10m
Cook
35m
| Category: | Breakfast & Brunch |
| Seasons | |
| Cuisine Type | Latin |
Ingredients
Chicken
| 4 chicken halves |
| Kosher salt |
| Cracked black pepper |
| dried thyme |
Sauce
| 1 cup pecans |
| 2 Tbs olive oil |
| 1/2 cup onion, minced |
| 4 large cloves garlic, minced |
| 1 Tbs jalapeno pepper, seeded and minced |
| 1/8 tsp kosher salt |
| 1/8 tsp black pepper, freshly ground |
| 1 cup chicken broth |
| 1 1/2 cup Dinosaur BBQ Mutha sauce |
| 1 tsp ground ancho chile |
| 1/2 tsp ground cumin |
| 1 1/2 Tbs hone |
| 2 Tbs butter, cut into 6 pieces |
| 2 Tbs sliced scallion |
Pecan BBQ Chicken Directions
- To cook the Chicken: Oil the chicken and season on both sides with salt, cracked pepper, and a sprinkling of thyme.
- Build a medium coal bed in your grill. It should register from 325 to 350 degrees with the lid down.
- Open the grill and arrange the chicken skin side up with the thickest parts to the center.
- Close the lid and cook for 25 to 30 minutes.
- Flip the chicken over so the skin side is down an cooked, covered, until golden, about 20 minutes more, or until it reaches an internal temperature of 160 to 165 degrees.
- To make the Sauce: Toast the pecans in a 350 degree oven until fragrant and lightly browned, about 10 minutes.
- Chop the coarsely.
- Set aside.
- Heat the oil gently in a saucepan over medium heat, add the onions, garlic, and jalapenos with a pinch of salt and pepper, and cook until soft.
- Pour in the chicken broth and the Mutha Sauce, simmer until reduced by a quarter, about 15 minutes.
- Add the chile, cumin, honey, and pecans.
- Keep warm.
- Just before serving, take the sauce off the heat and swirl in the butter, one piece at a time until melted.
- Stir in the scallions.
- Pull the chicken pieces off the grill and serve them smothered in sauce.
Nutrition facts
Per Serving
| Kcal: | 1974 kcal |
| Fibers (g): | 25.5g |
| Sodium (mg): | 455mg |
| Carbs: | 44.8g |
| Sugar (g): | 15.7g |
| Fat: | 190.8g |
| Saturated fat (g): | 23.8g |
| Cholesterol: | 80mg |
| Proteins: | 48.3g |
