RRoD Chicken

Bonus points if you get the innuendo in the name of this recipe.

Unfortunately I don’t have exact measurements for this recipe as I just kinda threw it all together.  I will give you the basic premise and you should be able to figure it out.

Large Bottle of Louisiana-style hot sauce (like Frank’s Red Hot)
Enough Drumsticks (or other Chicken Parts) to serve your guests
Montreal Steak Spice

Place your chicken into a large pot.  Pour in hot sauce until in nearly covers the chicken.  Add some steak spice.  I would say 1tbsp for every 5-6 pieces of chicken. Boil the chicken over med-high heat for about 20min (stirring occasionally).  It is ready when the meat just starts to come off the bone.  You do not need to cook it all the way through (we are still going to gill it).  Remove chicken from the large pot and pour the hot sauce into a smaller sauce pan.  Reduce the hot sauce on high heat for about 20min or until it reaches the consistence of slightly runny ketchup.  While the hot sauce is reducing, pre-heat your BBQ.  Make sure that once the gill is hot your brush it well and then apply some oil to the grilling surface to prevent sticking.  Place chicken on the grill and liberally brush with the reduced hot sauce.  Cook the chicken on medium heat for about 7 minutes a side.  You made need to adjust depending on your chicken thickness and your grill temp.  Be sure to brush the chicken again when you flip the pieces.

This chicken goes great with potato salad and corn.  It is very nice and spicy so it is not for the faint of heart(burn).  If you are a little crazy (like me) you could add some additional heat by adding chipotle peppers or, for extreme cases, a habanero to the pot when boiling the chicken.

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