Black Jack Chicken Breasts On The Grill - Cia - cooking recipe

Ingredients

CHICKEN MARINADE
2 cups apple cider
1/2 cup cider vinegar
1 tablespoon shallot, minced
1 tablespoon garlic, minced
1 teaspoon salt (Recipe #334780 #334780) or 1 teaspoon no-salt no-potassium salt substitute (Don's Flavor Enhancer With Very Low Sodium #334780)
1/2 teaspoon fresh ground black pepper
BLACK JACK BARBECUE SAUCE
1 tablespoon vegetable oil
1/2 yellow onion, diced small
1 tablespoon garlic, minced
1 1/2 tablespoons paprika
1 teaspoon dried oregano
1/2 teaspoon ground cumin
1/2 teaspoon turmeric
1/2 teaspoon garlic powder
1/8 teaspoon cayenne
1 tablespoon jalapeno, minced (or to taste)
1/2 cup tomato paste
1/2 cup brewed strong coffee
1/2 cup Worcestershire sauce (preferably Lea & Perrins, use low-sodium version to reduce sodium somewhat)
1/4 cup apple cider vinegar
1/4 cup brown sugar, lightly packed
1/4 cup apple cider or 1/4 cup unsweetened apple juice
COOK CHICKEN
8 chicken breasts, bone in and skin on
1 teaspoon salt (Recipe #334780 #334780) or 1 teaspoon no-salt no-potassium salt substitute (Don's Flavor Enhancer With Very Low Sodium #334780)
1/2 teaspoon fresh ground black pepper

Preparation

MARINADE:
Combine ingredients in a zip-close bag. Add chicken pieces and seal the bag, pressing out the air. Let marinate in the refrigerator for at least 2 and up to 12 hours.
BARBECUE SAUCE:
Heat the vegetable oil in a heavy 2-quart saucepan over medium heat.
Add the onion and garlic and saute until translucent, about 3 minutes.
Add the chili powder ingredients (paprika, oregano, cumin, turmeric, garlic powder, and cayenne), and the minced jalapeno, and saute for 1 minute.
Add the tomato paste and cook, stirring constantly, for 2 minutes.
Add the rest of the BBQ sauce ingredients and simmer, stirring occasionally, for 10-15 minutes.
Use immediately, or let cool to room temperature before storing in a clean, covered container in the refrigerator for up to 1 month.
COOK CHICKEN:
Preheat a gas grill to medium-high; leave one burner off. If you are using a charcoal grill, build a fire and let it burn down until the coals are glowing red with a moderate coating of white ash.
Remove the chicken from the marinade, letting any excess drain off.
Season chicken with remaining salt and pepper.
Grill chicken over direct heat until marked on all sides, about 3 minutes per side.
Finish cooking the chicken over indirect heat, covered, turning every few minutes and brushing with the barbecue sauce, until the chicken is cooked through (165F/74C) and the juices run clear, 10-15 minutes more.
Serve on a heated platter or plates.