www.tidewaterreview.com/features/food/sc-food-0518-eskin-bbq-chicken-20120520,0,4908236.column

tidewaterreview.com

At the backyard barbecue

Leah Eskin

Home on the Range

May 20, 2012

Advertisement

Summers, dad would barbecue chicken. Probably also sausage and steak and — later on — veggie burger for the nonconformist teen, but what sticks in memory is chicken. I didn't like it.

I liked the idea of it — of chicken sauced sticky and grilled crispy and seared sticky-crispy, best pressed directly onto a sticky-crispy face while standing barefoot in the grass, in a swimsuit, near the sprinkler.

What we got was this: burnt.

Maybe the adults considered it singed, flambe or well done but I, age 6 and opinionated, knew it was burnt. "I don't like burnt chicken," I would explain. Dad, patient, but not that patient, replied: "When you grow up, marry someone who doesn't burn the chicken."

A shocking retort.

Me? Grow up? Get married? To someone who barbecues? It was all so unlikely I shrugged and bit into the sweet smoky char.

I did grow up. And get married, though not to someone who barbecues. I learned to burn my own chicken. Face to face with leaping flame and dripping chicken I came to understand Dad's predicament: Chicken needs time to crisp. Sauce, given time, burns. The idea of saucing, then grilling, is flawed.

I decided to separate the tasks, grilling first, saucing later and searing at the last minute. The technique worked. And it's delicious. Though I wish I had Dad around, to burn it.

BBQ chicken

Prep: 20 minutes
Wait: 3 or more hours
Grill: 25 minutes
Serves: 4 to 6

Ingredients:
1 pound bone-in, skin-on drumsticks (about 5)
3 pounds bone-in, skin-on split chicken breasts (each halved again — ask the butcher — to yield about 10 chunks)
1 teaspoon coarse salt
½ teaspoon freshly ground black pepper
Apricot barbecue sauce (see recipe below)

Season:
Rinse and pat dry chicken. Rub salt and pepper into the chicken. Cover (or tumble into ziptop bags) and chill, 2 hours to 2 days. Let chicken come to room temperature, up to 1 hour, before grilling.

Grill:
Build (or spark) a medium-hot fire. Clean and lightly oil grates. Set chicken over flame and grill until golden outside and cooked through inside (165 degrees), about 12 minutes per side.

Slather:
Brush chicken with sauce. Cook just long enough to sear sauce to chicken, about 1 minute per side. Enjoy, with napkins.

Provenance:
Sauce adapted from The New Basics cookbook.

Apricot barbecue sauce:
Combine in the food processor or blender 2 tablespoons each: soy sauce, dry white wine or sherry, finely chopped green onions, chopped garlic, chopped fresh ginger, lemon juice. Add 1/2 cup apricot jam and 1/4 teaspoon red pepper flakes. Swirl smooth. Pour into a medium saucepan. Boil thick, stirring attentively, about 4 minutes.

Leah Eskin is a Tribune Newspapers special contributor. Email her at leahreskin@aol.com.