Edition: Kickin’ It in St. Louis

Chef's Corner

Author: Beth M. Custer

Mike Mills's Grilled Chicken

1 whole chicken, cut in half, or chicken pieces as desired

Garlic salt

Magic Dust (see below)

1/2 cup vegetable oil

Apple City Barbecue Sauce (see below)

Wash the chicken and brush with vegetable oil.  Sprinkle it liberally with garlic salt and Magic Dust.  Cook over indirect medium heat for 20 to 30 minutes or until an internal temperature of 180 degrees.  Halfway throught the cooking process, baste the chicken with a little oil and sprinkle with more Magic Dust. After you take the chicken off the grill, immediately mop it with Apple City Barbecue Sauce.

Magic Dust:

• 1/2 cup paprika
• 1/4 cup kosher salt, finely ground
• 1/4 cup sugar
• 2 tablespoons mustard powder
• 1/4 cup chili powder
• 1/4 cup ground cumin
• 2 tablespoons ground black pepper
• 1/4 cup granulated garlic
• 2 tablespoons cayenne

Mix all ingredients and store in a tightly covered container. You'll want to keep some in a shaker next to the grill or stove. Keeps indefinitely but own't last long. Makes about 2 1/2 cups.

Apple City Barbecue Sauce

• 1 cup ketchup (I use Hunt's)
• 1/2 cup seasoned rice vinegar
• 1/2 cup apple juice or cider
• 1/4 cup apple cider vinegar
• 1/2 cup packed brown sugar
• 1/4 cup soy sauce or Worcestershire sauce
• 2 teaspoons prepared yellow mustard
• 3/4 teaspoon garlic powder
• 1/4 teaspoon ground white pepper
• 1/4 teaspoon cayenne
• 1/3 cup bacon bits, ground in a spice grinder
• 1/2 cup grated onion

Combine the ketchup, rice vinegar, apple juice or cider, cider vinegar, brown sugar, soy sauce or Worcestershire sauce, mustard, garlic powder, white pepper, cayenne, and bacon bits in a large saucepan. Bring to a boil over medium-high heat. Stir in the onion. Reduce the heat and simmer, uncoverd, 10 to 15 minutes or until it thickens slightly. Stir it often. Allow to cool, then pour into sterilized glass bottles.A glass jar that used to contain mayonnaise or juice works real well. Refrigerate for up to 2 weeks. Makes 3 cups.

Variation: To make this sauce a little hotter, add more cayenne pepper to taste, approximately another 1/4 to 1/4 teaspoon. Be careful; a little cayenne goes a long way.  

© 2005 Mike Mills

adapted and reprinted with permission from Peace, Love, and Barbecue (Rodale)