MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Sweet Heat Cheerwine Chicken
Categories: Poultry, Vegetables, Chilies, Citrus
     Yield: 4 servings

     2 lb Boned, skinned chicken

MMMMM-------------------------MARINADE-------------------------------
   3/4 c  Cheerwine soda
   1/4 c  Soy sauce
     3 tb Garlic; minced
     3 tb Lemon juice
     1 ts Red pepper flakes
   1/2 c  Oil
     2 tb Yellow mustard
     1 ts Kosher salt
     1 ts Black pepper

MMMMM--------------------CHEERWINE BBQ SAUCE-------------------------
     1 c  Cheerwine soda
   1/4 c  Soy sauce
   1/4 c  Honey
   1/2 c  Dark Karo syrup
     3 tb Butter
     2 c  Brown sugar
     3 tb Garlic; minced
     3 tb Lemon juice
     1 ts Red pepper flakes
     2 tb Yellow mustard
   1/2 ts Kosher salt
   1/2 ts Black pepper

 MARINADE: Cut the chicken into 1/2" thickness filets.

 Put the chicken and all of the marinade ingredients into
 a large zip lock bag, seal and mix together well.
 Refrigerate for 1-24 hours.

 BBQ SAUCE: Heat all of the sauce ingredients in a
 saucepan over medium heat. Stir frequently. Eventually,
 the sauce will cook down and thicken. You want the sauce
 thick enough to coat the back of a spoon leaving a clear
line when you run your finger across it (see photo or
v ideo). sauce on the back of spoon

 Remove the sauce from the heat.

 Place 1/3 of the sauce in a bowl to reserve for use at
 the table.

 Remove the chicken from the marinade and discard the
 marinade (don't be tempted to keep it, it could make you
 sick at this point). Just toss it.

 Preheat the grill to medium

 Cook the chicken to an internal temperature of
 165 F/74 C. Paint the chicken with the sauce frequently
 while it is cooking. Discard the sauce used for cooking
 the chicken when done at the grill.

 Serve hot. Garnish with fresh herbs.

 NOTES: Add more or less red pepper flakes to increase or
 decrease the heat.

 This will make about a cup and a half of bbq sauce (so
 you won't have a lot left over to use on other stuff).
 Make a double amount if you want it for other things.

 Be sure to reserve some for use at the table.If the
 sauce has completely cooled, you might want to warm it
 slightly before serving at the table. This helps to keep
 the chicken warm AND thins the sauce slightly.

 You'll know the sauce is done when it coats the back of
 a spoon and you can draw a line through it with your
 finger and the line stays on the back of the spoon.Don't
 try to save money by saving the marinade and using it
 for the sauce, that's dangerous because it could have
 harmful bacteria from soaking the raw chicken in it.

 If you don't want to grill this chicken, no problem!
 Just put it in a baking dish and bake @ 350 F/175 C for
 about 20 minutes. Paint with the sauce every 5 minutes.
 Cook to an internal temp of 165 F/74 C.

 You can also make on the stove top by cooking it in a
 frying pan over medium heat.

 Pour the sauce into the pan and spoon it up onto the
 chicken as it cooks.

 Recipe by Wendi Wichmore

 RECIPE FROM: https://www.loavesanddishes.net

 Uncle Dirty Dave's Archives

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