BLACK JACK CHICKEN BREASTS WITH BARBECUE SAUCE

PG TESTED

This is a favorite recipe made with a simple sauce that will impress your cookout guests every time -- and that keeps in the fridge for up to a month, making it useful for quick family dinners as well. Black Jack Barbecue Sauce gets some of its kick from the strong coffee added to it.

• 2 cups apple cider
  
• 1/2 cup cider vinegar
  
• 1 tablespoon minced shallots
  
• 1 tablespoon minced garlic
  
• 2 teaspoons salt, or to taste
  
• 1 teaspoon ground black pepper, or to taste
  
• 8 chicken breasts, bone in and skin on, or 1 whole chicken, cut up, plus 4 breasts
  
• Black Jack Barbecue Sauce (recipe follows)

Combine apple cider, cider vinegar, shallots, garlic, 1 teaspoon of the salt and 1/2 teaspoon of the pepper in a resealable plastic bag. Add chicken pieces and seal bag, pressing out air. Let marinate in the refrigerator for at least 2 hours and up to 12 hours. Preheat gas grill to medium-high; leave one burner off. If using a charcoal grill, build fire and let burn down until coals are glowing red with moderate coating of white ash. Spread coals in even bed on one side of grill. Clean cooking grate.

Remove chicken from marinade and let excess drain off. Season with remaining salt and pepper. Grill chicken over direct heat until marked on all sides, about 3 minutes per side. Finish cooking chicken over indirect heat on side of grill with unlit burner, covered, turning every few minutes and brushing with barbecue sauce, until chicken is cooked through (165 degrees) and juices run clear, 10 to 15 minutes.

Serves 8.

--"Grilling," by the Culinary Institute of America

BLACK JACK BARBECUE SAUCE

PG TESTED

You don't absolutely have to make this barbecue sauce to go with the chicken, but boy, is it good. Easy, too.

• 2 tablespoons vegetable oil
  
• 1 yellow onion, diced small
  
• 2 tablespoons minced garlic
  
• 1/4 cup (yes, cup) chili powder
  
• 2 tablespoons minced jalapeno, or to taste
  
• 1 cup tomato paste
  
• 1 cup brewed coffee
  
• 1 cup Worcestershire sauce
  
• 1/2 cup apple cider vinegar
  
• 1/2 cup lightly packed brown sugar
  
• 1/2 cup apple cider or apple juice

Heat vegetable oil in heavy 2-quart saucepan over medium heat. Add onion and garlic and saute until translucent, about 3 minutes. Add chili powder and jalapeno and saute for 1 minute. Add tomato paste and cook, stirring constantly, for 2 minutes.

Add all remaining ingredients and simmer, stirring occasionally, for 10 to 15 minutes. Use immediately, or let cool to room temperature before storing covered in refrigerator for up to 1 month.

Makes 4 cups.

-- "Grilling," by the Culinary Institute of America