Barbecued Chicken with Sweet-and-Spicy Barbecue Sauce and Mashed Grilled Vegetables
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Sweet-and-Spicy Barbecue Sauce:
- 3 tbsp peanut oil or vegetable oil
- 1 tsp ground coriander
- 1/2 tbsp kosher salt
- 1/4 cup low-sodium soy sauce
- 1/2 cup dark brown sugar
- 1/3 cup tomato paste
- 2/3 cup red wine vinegar
- 1 cup plus 3 tablespoons tomato ketchup
- 3 small fresh hot red or green chiles, stemmed, seeded, deveined, and minced
- 1 cup fresh pineapple chunks
- 1 red bell pepper, stemmed, seeded, deveined, and coarsely chopped
- 1 red onion, coarsely chopped
- In a large saucepan, heat the peanut oil or vegetable oil over medium high heat.
- Add the onion, red bell pepper, pineapple, and chiles and sauté, stirring occasionally, until tender and golden brown, about 15 minutes.
- Stir in the ketchup, vinegar, tomato paste, sugar, soy sauce, salt, coriander, and cinnamon.
- Bring to a boil, reduce the heat to low and simmer, stirring occasionally, for 20 minutes.
- In a food processor or a blender, taking care to follow the manufacturer’s instructions to avoid spattering, puree the sauce, working in batches if necessary and transferring the pureed batches to a nonreactive bowl.
- Set aside.
- If you make the sauce ahead, let it cool to room temperature before covering and refrigerating.
Barbecued Chicken
- 1 tsp ground cinnamon
- freshly ground black pepper
- kosher salt
- Extra-virgin olive oil, for brushing
- 1 whole chicken, cut into 8 pieces, breasts and thighs boned, drumsticks and wings left bone-in, skin removed from all pieces
- Preheat a charcoal or gas grill, arranging one part of the fire for direct-heat cooking, the other part for indirect-heat cooking.
- Very lightly brush the chicken pieces all over with oil and season with salt and pepper.
- Put the pieces directly over the hottest part of the fire and cook until evenly seared a deep golden color, about 3 minutes per side.
- Then, with long grilling tongs, move the pieces to the cooler part of the grill not directly over the heat. With a grill basting brush, baste the pieces generously on both sides with some of the sauce.
- Cover the grill and cook until the chicken registers 165°F on a grilling thermometer inserted into the thickest part of the meat, 7 to 10 minutes per side. (Dark meat will take a few minutes longer than white meat.)
- As the chicken pieces are done, transfer them to a heated platter and cover with aluminum foil.
Mashed Grilled Vegetables
- freshly ground black pepper
- kosher salt
- 1/2 cup fresh orange juice
- Extra-virgin olive oil, for brushing
- 2 large sweet yellow or red onions, cut into ½-inch-thick slices
- 4 ears corn, parboiled in boiling water until barely tender, drained thoroughly
- 2 orange-fleshed sweet potatoes, trimmed, cut diagonally into ½-inchthick slices, and parboiled in boiling water to cover until barely tender, drained thoroughly
- Meanwhile, prepare the Mashed Grilled Vegetables. During the last 6 minutes or so of cooking the chicken, very lightly brush the sweet potato, corn, and onion with oil.
- Arrange the vegetables over the hotter part of the cooking surface and grill until evenly browned, turning occasionally, about 6 minutes total.
- While the chicken and vegetables are cooking, gently warm the remaining barbecue sauce. (Discard any sauce that has touched the basting brush to avoid cross-contamination.)
- Remove the vegetables from the grill, transferring the corn and onions to a cutting board and the sweet potatoes to a bowl.
- Cover the bowl to keep the sweet potatoes warm.
- Using a paper towel to protect your hand, steady one end of an ear of corn on the cutting board and use a sharp knife to cut off the kernels several rows at a time, carefully cutting downward from one end to the other parallel to the cob.
- Transfer the kernels to another bowl.
- Coarsely chop the onion slices and add them to the corn.
- Add the orange juice to the sweet potatoes, along with ½ cup of the warmed barbecue sauce.
- Use a fork to mash the sweet potatoes into very coarse chunks.
- Stir in the corn kernels and chopped onions and season to taste with salt and pepper.
- Mound the mashed vegetables on a serving platter or individual plates.
- Arrange the chicken pieces around the vegetable mixture.
- Transfer the remaining warmed sauce to a sauceboat to pass at the table.