Original Southern Twang Barbecue Chicken
Fifty years ago, this was the recipe that had folks inviting themselves for dinner. And now, we’re thrilled as all get-out to share it with you. Who knew rice, corn, and chicken could make a gourmet dish?
Ingredients
Chicken
4 chicken pieces (dark or white)
1 jar Southern Twang sauce
Rice & corn
2 cups of rice (Jasmine or Basmati are extra tasty)
2 tbsp butter
4 ears of corn
Salt & pepper
Chicken
Marinate: Rinse chicken (keep the skin on for extra flavor). Coat chicken with Southern Twang sauce and marinate for a couple hours (the longer the better, so you may want to marinate overnight). Save the rest of the sauce for serving.
Grill: Remove chicken from marinade. Discard the marinade. Grill the chicken until fully cooked, brushing with additional sauce during cooking. Here’s a tip, cover the chicken with aluminum foil as soon as you remove it from the grill (this keeps in the juices and results in more tender, juicy meat.)
Smother: When the chicken comes off the grill, heat the remaining sauce. Be sure to smother the chicken and rice with a generous helping of Southern Twang sauce. After all, that’s what makes the meal!
Recipe variation: Instead if chicken, barbecue your favorite cut of meat.
Rice & Corn
Rice: While the chicken is on the grill, cook the Jasmine rice according to package directions.
Corn: Husk the ears of corn, rub with butter & season with salt & pepper. About 10 minutes before the chicken is ready to come off the grill, add the corn to the grill. Grill for 8-10 minutes, turning frequently until they begin to brown.
