So, the barbecue master in your life needs a new trick. Bring on a tangy, punchy, and perfectly balanced juniper-coriander mop laced with gin and juice to slather on their next chicken dinner. If you have a lot of barbecue lovers in your life, double, triple or even quadruple this recipe and make this in the biggest pot you have.
Recipe courtesy of Sarah Copeland
Juniper Mop Sauce
Total:
1 hr 30 min
Active:
15 min
Yield:
Three 1-pint jars (about 6 cups)
Level:
Easy
Total:
1 hr 30 min
Active:
15 min
Yield:
Three 1-pint jars (about 6 cups)
Level:
Easy

Ingredients

  • 3 cups ketchup
  • 1 1/2 cups freshly squeezed orange juice (from about 3 oranges)
  • 1 1/2 cups cider vinegar
  • 3 tablespoons molasses
  • 2 tablespoons juniper berries
  • 1 tablespoon coriander seeds
  • 2 whole bay leaves
  • 1 1/3 to 1 1/2 cups gin
  • 1 1/2 teaspoons kosher salt
  • 1 1/2 teaspoons freshly ground black pepper

Directions

Combine the ketchup, orange juice, vinegar, molasses, juniper berries, coriander seeds, and bay leaves in a large pot and cook over medium-low heat for 10 minutes. Increase the heat to medium, add the gin, season with salt and pepper, and simmer for 5 minutes. Remove from the heat and set aside to let the flavors steep for about 1 hour. Strain and pour into three 1-pint jars. Seal and gift with this note: Gift Note: Preheat a grill for direct and indirect heat grilling. Sprinkle 2 to 4 bone-in, skin-on chicken breasts on all sides with salt and pepper. Grill, skin-side down, on the hotter side until the skin crisps and releases easily, 6 to 8 minutes. Transfer the chicken, skin-side up, to the cooler section the grill. Cover and continue cooking, 5 to 6 minutes more. Slather the mop on all sides of the chicken. Continue cooking, covered, mopping 3 to 4 times more, until cooked through but still tender and juicy, 12 to 15 minutes. Rest 5 minutes and serve.

Copyright 2011 Cooking Channel, LLC. All rights reserved.

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