Orange Pop BBQ Chicken

For the Orange Pop BBQ Sauce:

1/4 cup apple cider vinegar
1/2 cup ketchup
One 12 oz. can Sunkist orange soda
3 Tbsp dark brown sugar
1 tsp salt
1 tsp chili powder
1 Tbsp Worcestershire sauce
1/2 cup molasses
2 Tbsp Dijon mustard
2 tsp ground cumin
1 tsp garlic powder
1 tsp paprika

To make the sauce, add the can of orange soda to a medium saucepan.  At this point, you can choose to reduce the soda to thicken it up prior to adding the rest of the ingredients.  Just simmer on medium heat to your desired thickness.  Stir in the rest of the ingredients and simmer.   Sauce will thicken the longer it cooks.  When your desired thickness has been achieved, remove the sauce from the heat.

Set up the coals on your grill to cook with indirect heat.  On my grill, I use two piles of coals at each end.  I light them in one large pile and then divide them to each side.  The chicken is then cooked on the “cool spot” in the middle of the grill.  This helps to cook the chicken evenly with out overly charring the outside or drying it out.

Rub the chicken breasts with olive oil and season with salt and pepper.  When the coals are ready, place the chicken breasts on the hot part of the grill, directly over the coals, for about 2-3 minutes on each side to develop a nice sear.  Move the chicken breasts to the “cool” part of the grill in the center, and close the grill lid.  Cook about 20 minutes.  Flip the breasts over and cook another 20 minutes.  Baste the chicken breasts with the bbq sauce and cook another 5-10 minutes to carmelize the sauce.

 

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