INGREDIENTS
Sauce:
- 1 1/4 cups ketchup
- 1 tsp hot sauce (or more depending on personal heat preference)
- 2 tablespoons dark molasses
- 2 tablespoons Dijon mustard
- 2 tablespoons whiskey (I used Macallan 12, whatever you have will do)
- 2 tablespoons Worcestershire
- 1 tablespoon cider vinegar
- 1 large garlic clove, minced
Chichen:
- 6 chicken legs with thighs attached or small bone-in breast halves (3 3/4 lbs. total)
- 1 tablespoon olive oil
INSTRUCTIONS
At Home:
1. Make sauce: Combine ingredients in a medium saucepan. Cover and simmer 45 minutes to blend flavors, stirring occasionally. Add a little water if sauce gets too thick to pour. Let cool, then transfer to a plastic container and chill up to 1 week.
2. Prepare chicken: In a large bowl, coat chicken in oil; pack in a resealable plastic bag and chill up to 2 days, or freeze.
In Camp:
3. Build a charcoal or wood fire in a grill and let burn to medium (350° to 450°; you can hold your hand 5 in. above cooking grate only 5 to 7 seconds).
4. Place cast iron skilletover fire. Grill chicken in skillet until browned all over, about 15 minutes, turning occasionally. Turn again, generously brush tops with some of BBQ sauce, and cook a few minutes; repeat turning and brushing 2 more times, until chicken is well-browned and cooked through, 10 to 15 minutes total.
5. Remove from skillet and top with additional BBQ sauce. Serve immediately.
Source: Cooking with Janica
