Barbecued Chicken

You know, sometimes you want barbecued chicken. Something gooey, divine, chickeny. Makes you think about dinner outside on the terrace, fireflies lighting the hot July night.

Then again, you want it to reflect your current favorite flavors and tastes.

Adaptation is a wonderful thing. You can take a basic barbecue chicken recipe, rummage through your refrigerator for the condiments I go on and on about (and of course you listen), and all of a sudden you’ve got something special.

All you need are the fireflies.


Barbecued Chicken

1 large tbsp garlic confit
¼ cup sun dried tomato paste
¼ cup Romesco sauce
2 tbsp Dijon mustard
1/3 cup aged sherry vinegar
½ cup dark Muscavado sugar
¼ cup molasses


Heat sauce ingredients on the stove til the sugar melts, keep warm but don’t let it boil.
This will make enough sauce for a “Pick of the chick“ from the grocery.
remove the skin. season with lots of lemon juice, a bit of coarse salt and freshly ground black pepper.

Let this sit for about 15 minutes, or more, depending on your time frame.
Be sure to oil the grates of the grill so the chicken doesn’t stick. Cook the chicken over a medium hot fire, covered for about 15 minutes. Then, take the top off the grill, turn the chicken and baste until it’s cooked, about 10 minutes more, til the chicken is about 160 degrees when you take its temperature.

Makes 9 pieces of positively divine barbecued chicken.

Barbecued Chicken