When your life is busyÂ and you want to grill something tasty that doesn’t require that you stand endlessly in front of the grill- let me recommend this pulled chicken. I first learned this technique from a recipe inÂ one of my favourite cookbooks The Hay Day Country Market Cookbook by Kim Rizk–
Â I’ve since modified the recipe a bit but the principle is basically the same.Â
You use chicken thighs-bone-in -skin-on chicken thighs. ThisÂ is one of the more economical cuts of chicken and also one that is moist and flavourful.Â You use a dry rub and then grillÂ the thighsÂ skin side down for 45 minutes over low heat before they require any attention from you- that’s a keeper in my book. Once they’ve cooked that long you finish them off for another 15 minutes basting with BBQ sauce and then skin, bone and shred the meat and you’re set.
I make a Southern mustard and vinegar style BBQ sauce for these – the mustard just seems to complement the chicken. Serve on a grilled onion roll with a little (or a lot) ofÂ potato salad on the side and it’s a BBQ Feast.
Dry Rub for Chicken
- 3 Tablespoons Brown Sugar
- 1 Tablespoon spicy Paprika
- 1 Tablespoon toasted and ground cumin seeds
- 1 Tablespoon Chile Powder
- 1 Tablespoon freshly ground black pepper
- 1 Tablespoon Old Bay Seasoning
- 1 large pinch dried Thyme leaves
Mix all together and pat on rinsed and dried chicken before grilling. The easiest way I’ve found is to mix in a large bowl and then put the rinsed and patted dry chicken in the bowl and press the rub on all sides. Discard any left over rub at the bottom of the bowl when you’re finished.
- (10) Bone in-skin on chicken thighs, rinsed, patted dry and rubbed withÂ spice rub.
- Canola oil for brushing on grill
- Barbecue sauce- recipe follows
Heat the grill and either turn to low or if using charcoals move a spot so that you have low heat in an are large enough to place the chicken thighs skin down in a single layer. Cook skin side down without turning for 45 minutes, COVERED. Cook 15-20 minutes longer, turning and basting with barbecue sauce on both sides. Remove to a clean plate. Remove the skin and bone and pull the chicken into shredded pieces. Dress with more barbecue sauce and serve on a buttered and toasted onion bun.
Gabi’s BBQ sauce
- 3/4 cup catsup
- 1/2 cup brown sugar
- 1/2 cup honey
- 2/3 cup red wine vinegar
- 1/3 cup coarse grained Dijon mustard
- 1/2 cup minced red onion
- 2 cloves minced garlic
- 1 teaspoon Worcestershire sauce
- 3 Tablespoons freshly squeezed lemon juice
- a couple of dashes of liquid smoke
- Â a pinch of chile powder
Combine all and simmer over low heat while chicken is cooking for the first 45 minutes. Stir occasionally. Taste and adjust seasonings, add salt and pepper if desired. Will keep indefinitely if stored in the fridge. It never makes it long at our house.
Potato Salad- My update of Gran’s
Gran always made enough potato salad to feed an army- we don’t need that much so I’ve scaled it down to make a small bowl and added a few adjustments to my own taste.
- 2 large Idaho Russet potatoes, peeled and cut into quarters
- 3 eggs, hard boiled and peeled
- 2 ribs of celery
- 1/2 red onion, minced
- 1/2 cup of sweet pickle relish
- Season with Old Bay seasoning, salt, pepper, celery seeds, sweet Paprika, Za’atar (Za’atar is a blend of Sesame seed, Thyme, Sumac,Â Salt some add Oregano and Lemon Peel)
Cover the potatoes with water in a medium saucepan, bring to a boil and cook until a fork pierces fairly easily, Drain and return to pan to cool. Meanwhile cover the eggs with cold water to an inch above the tops, bring to a boil then place the cover on the pan and remove from the heat, leave covered for 20 minutes then plunge eggs into an ice bath. Peel and put in bowl. Mash with a potato masher to break up.Â Cut the potatoes into bite sized pieces and add to the bowl along with the onion, celery and relish. Sir in enough mayonnaise to coat and add seasonings to taste- add a pinch of each at a time and taste until you like it. I like lots of everything. Sprinkle the top with extra Paprika and Za’atar so it’sÂ prettyÂ and chill.
The pulled chicken is also excellent for a Barbecue Chicken Pizza- we usually make one with some of the left overs. Make a pizza crust or use a purchased one- spread a little BBQ sauce, chicken, onion, Mozzarella and sprinkle with cilantro bake for 15-20 minutes at 450F- excellent!! Pictures later….