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
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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.

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