Katie Lee's Barbecue Chicken for Clos du Bois Rouge

Staff Writer
Katie Lee's Barbecue Chicken for Clos du Bois Rouge
Katie Lee

Clos du Bois ambassador, Katie Lee, celebrates the launch of the winery's newest pour, Rouge, by sharing her barbecue chicken recipe — a perfect pairing for the versatile and clean red wine. 

Ready in
2 1/2 - 3 h
8
Servings
678
Calories Per Serving
Deliver Ingredients

Ingredients

For the chicken

  • 2 Tablespoons kosher salt
  • 2 Tablespoons chili powder
  • 1 Teaspoon garlic powder
  • 1 Teaspoon freshly ground black pepper
  • 2 chickens, each cut in 10 pieces, backbone removed
  • 2 Tablespoons olive oil

For the barbecue sauce

  • 1 Tablespoon olive oil, plus more for the grill
  • 1 Cup minced yellow onion
  • 2 Cups ketchup
  • 3/4 Cups low-sodium chicken broth
  • 1/4 Cup apple cider vinegar
  • 1/4 Cup dark brown sugar
  • 1/4 Cup molasses
  • 1 Tablespoon Worcestershire sauce
  • 1 Tablespoon chili powder
  • 1 Teaspoon garlic powder
  • 1 Teaspoon smoked paprika
  • 1/8 Teaspoon cayenne
  • 1 Teaspoon dry mustard
  • 1 Teaspoon ground cumin
  • 1 Teaspoon ground coriander

Directions

For the chicken

In a small dish, combine the salt, chili powder, garlic powder, and black pepper. Season the chicken on both sides with this spice mixture. Drizzle with the olive oil. Cover and refrigerate for 1 to 2 hours.

For the barbecue sauce

Heat the olive oil in a medium-sized saucepan over medium heat. Sauté the onion until translucent, 7-8 minutes. Stir in the remaining ingredients. Bring to a low boil, reduce the heat to low, and simmer, stirring occasionally, for 30 minutes.

Meanwhile, preheat the oven to 350 degrees and heat the grill on medium-high heat. Brush the grill with oil. Place the chicken skin side down and cook 5 minutes. Turn and cook an additional 5 minutes. Place the chicken in a baking dish in one layer. Pour the BBQ sauce over the chicken. Cover tightly with aluminum foil. Bake for 45 minutes, until fork tender.

Barbecue Shopping Tip

To add lots of flavor without a whole lot of fuss, try purchasing some steak seasoning.

Barbecue Cooking Tip

If you're cooking something that's been marinated, make sure to pat the item dry before it hits the grill. Any sugar in the marinade will burn.

Nutritional Facts

Total Fat
41g
62%
Sugar
26g
N/A
Saturated Fat
11g
54%
Cholesterol
173mg
58%
Protein
45g
90%
Carbs
34g
11%
Vitamin A
162µg
18%
Vitamin B12
0.7µg
12.3%
Vitamin B6
1mg
54%
Vitamin C
8mg
13%
Vitamin D
0.5µg
0.1%
Vitamin E
4mg
18%
Vitamin K
12µg
15%
Calcium
85mg
9%
Fiber
2g
8%
Folate (food)
25µg
N/A
Folate equivalent (total)
25µg
6%
Iron
4mg
22%
Magnesium
91mg
23%
Monounsaturated
18g
N/A
Niacin (B3)
17mg
87%
Phosphorus
390mg
56%
Polyunsaturated
8g
N/A
Potassium
923mg
26%
Riboflavin (B2)
0.4mg
25.1%
Sodium
854mg
36%
Sugars, added
12g
N/A
Thiamin (B1)
0.2mg
11.7%
Trans
0.2g
N/A
Zinc
3mg
23%