In the South, we love our barbecue. We also love our peanuts. They make for a great combination that will give you great results at your next backyard barbecue. My grilling method of choice is a "Big Green Egg". I also have a gas grill, but use my Big Green Egg about twice a week. This first Barbecue Chicken recipe is one of my own that I am sharing for the first time. I have had great results with it, and the whole family loved it. I named this recipe the "P-Bama BBQ Chicken". The "P" being for peanuts and the "Bama" for the white sauce recipe that I think originated in Alabama. I know there are folks in North Carolina who claim the "white sauce", so we will just have to agree to share it. On most of my chicken recipes, I use boneless skinless breasts and/or skinless legs. These are just what I prefer.
P-Bama BBQ Chicken
This recipe is very simple. You mix your marinade, grill your chicken and top it with the best white sauce recipe you will ever find. You will want to use 3-4 breasts and 3-5 legs for this recipe.
- 1 Cup Boiled Peanut Brine
- 1 Cup Chicken Broth
- 1 Tablespoon "Sylvia's Chicken Rub"
If you are not boiling peanuts on a regular basis, it might be difficult to come by Boiled Peanut Brine. There is an easy solution to this. Most grocery stores carry canned green boiled peanuts. I use the "Peanut Patch" brand if I use this method. Pop the top and pour the brine out. The brine from the can will be enough, if you don't hit a cup exactly. Sylvia's Chicken Rub comes from Sylvia's Restaurant in New York City. She is known as the "Queen of Soul Food". Most of my local grocery stores carry Sylvia's spices including the "Chicken Rub". You can learn more about it and where to order it at her site (www.sylviassoulfood.com) .
Mix the marinade ingredients and marinade the chicken (3-4 breasts and 3-5 legs) in the refrigerator for 3-5 hours. I use a zip-loc plastic bag. I also recommend letting the chicken sit out 30-45 minutes after removing it from the refrigerator. Now you are ready to grill! Based on the thickness of the chicken breasts, this should take up to fifteen minutes (about 5-8 minutes per side).
The topper for "P-Bama" BBQ Chicken is the best part. I recommend a white sauce that most people are not used to on barbecue. However, I think you will find it the best for this peanut brine based recipe.
White Sauce for "P-Bama" BBQ Chicken
- 1 ½ Cups Mayonnaise (I use Duke's)
- ¼ Cup Water (Leave it out, if you want it thicker - Try Boiled Peanut Brine Also)
- ¼ Cup White Wine Vinegar
- 1 Tablespoon Ground Pepper
- 1 Tablespoon Creole Mustard
- 1 Teaspoon Sea Salt
- 1 ½ Teaspoons Sugar (more or less)
- 1 Teaspoon Minced Garlic
- 2 Teaspoons Horseradish
The last time I made the "P-Bama" Barbecue Chicken, I served it with PBBB (Peanut Butter Baked Beans), grilled yellow grits, and BBQ Coleslaw topped with roasted peanuts.
The next two recipes are also based on combining peanuts (or peanut oil), chicken, and the BBQ grill.
If you don't have the Big Green Egg then check out our reviews for the best charcoal grill. I find using a charcoal grill gives the best results with these recipes.
Peanut "Pseudo-Satay" Chicken
My kids love satay, and this grilled chicken is one of their favorites. The key to this recipe is the marinade. The peanuts and tamarind not only give it an exotic twist, but also a "southern flair". This is grilling; this is barbecue, but maybe from another part of the world. Again, we are using 3-4 skinless boneless breasts and/or 3-5 skinless legs. I do both because of the kids' preferences.
- 1 Cup Unsalted Roasted Peanuts (Shell them yourself)
- 2 Teaspoons Minced Garlic
- 1 Chile Pepper Minced
- 2 Teaspoons Anchovy Paste (Trust me, don't leave this out)
- ½ Teaspoon Tamarind Paste (available at Asian food stores)
- 6 Tablespoons Sugar
- 3 Tablespoons Fish Sauce (available at Asian food stores)
- 2 Tablespoons Soy Sauce
- 2 Teaspoons Turmeric
- ½ Cup Water (or Boiled Peanut Brine)
Mix the marinade ingredients and use half of the marinade for the chicken (3-4 breasts and 3-5 legs) and leave in the refrigerator for 4-8 hours. Hold the other half out for later. I use a zip-loc plastic bag. I also recommend letting the chicken sit out 30-45 minutes after removing it from the refrigerator. Now you are ready to grill! Based on the thickness of the chicken breasts, this should take ten to fifteen minutes (about 5-8 minutes per side).
While barbecuing the chicken, put the remainder of the marinade in a skillet and warm. It is also a good idea to baste your chicken with a little of the sauce after turning it the first time. You can either pour your sauce over your grilled chicken or offer it on the side for dipping.
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"Found a Peanut" Grilled Chicken
This one is just as easy as the first recipe. You simply brush the boneless skinless chicken breasts (4-6) with 2-3 tablespoons of peanut oil and season with salt, pepper, and a little Sylvia's Chicken Rub. Then you want to barbecue/grill your chicken about 5-7 minutes on each side. Time to add the sauce; I prefer adding the White Sauce Recipe I noted above, but you can use a traditional barbecue sauce if you absolutely think you must.
Happy grilling and the next time you are in the south, stop and buy some boiled peanuts and ask for a "cup of boiled peanut brine".