Ripped Angry Chicken BBQ

Well, I am back.  I took some weeks off due to my wedding to the Viking Princess, and we had her twins over the summer, plus enjoyed a wonderful week and a half in the Upper Peninsula of Michigan.  A couple of weeks of catching up on work, and now I am back with this blog, and hope this reboot will carry through for the foreseeable future.  So, on to business.

I’m going to slowly get back into this with a recipe I enjoyed creating in the week after my marriage. We had a lot of chicken breasts that we intended for the wedding recepton, but as the night went, it came to light that we had way too much left over.  I had about two dozen chicken breasts to deal with, so I had to come up with something, as freezer space was very limited, and we needed to coo the chicken or lose it to spoiling.  This is a two part recipe.  The first part can be a meal on it’s own, but moving on to the second stage is well worth it.

Ripped Angry Chicken BBQ

So the first stage is basically a simple grilling.
Each boneless and skinless breast was dry rubbed with a mix of spices.  You can use what you can find in your area, but here are the ones I used…

Spice Supreme Brand Barbecue Spice
Herbamare Herb and Sea Salt
Mrs Dash Salt Free Chicken Grilling Blend

Each of these spices is decent for the task, but I like to blend all of these together, and lightly dust over the chicken breasts.  Don’t worry, these won’t overwhelm or drown out the chicken taste, as long as you moderate your dusting.  After dusting I massage the spice blend into the chicken breast, working the spices into each nook and cranny.  It’s messy, so clean up afterwards or wear some rubber gloves.

Let the breasts sit in the fridge overnight to let the spices work into the chicken more.  If you want to have this quicker, then let them sit for at least 2 hours.

Fire up your grill, and do your normal heat up and scraping of the grill surface.  Set to a low-medium heat, and set your chicken breasts on a covered grill.  If you wish, you can add a tinderbox of wet wood chips to add some smoke to the flavor.  If you move on to the second stage, I would wait until that portion to use your wood chips.  I found that the low-medium heat setting with 12 chicken breasts took about 35-40 minutes to get the surface well grilled and the internal temperature of at the minimum of 165 degrees(F).  At this point, take the chicken off the grill and let rest for 5-10 minutes, then serve up with the side of your choice.  I like corn on the cob.

So if you want to get to the really good stuff, let’s move on to stage two.


12-24 Cooked Chicken Breasts(skinless and boneless) from stage one.
2-3 Aluminum roasting pans
Herbamare Herb Sea Salt
Mrs. Dash Salt-Free Chicken Grilling Spice
Spice Supreme brand Barbecue Spice
One to Two Bottles of Redd’s Apple Ale(or more if you wish to drink some as you grill)
Apple Wood Chips-Soaked for a minimum of one hour.
Barbecue Sauce-Any preference you like will be good.  For this recipe I used was Sweet Baby Ray’s Original Barbecue Sauce(40 ounce bottle)

Please allow a good amount of time for prep.  The best thing to do is to soak your wood chips in a pan of water in the early part of the day.  You need at least an hour, but the longer, the better.  Once the water looks like ice tea, the chips are good to go.  You place these in a tinderbox to be heated on the grill with your chicken.  If you don’t have a tinderbox, never to fear.  You can use a small aluminum pan, or even a make one from aluminum foil.  You set the tinderbox before firing up the grill.

Here is the time consuming part…take your cooked chicken breasts from stage one, and start pulling and shredding the meat into an aluminum roasting pan.  When you have the bottom covered, sprinkle on generous, but even, portions of your spices.  Shred another layer, and add more spices.  Keep that routine up until the chicken fills the pan to just below the top.  I had 24 breasts, so I filled two pans.  Pour in a bottle of Redd’s Apple Ale(per pan) and stir the shredded meat to get all the spices to blend well.  Place the pans on a preheated grill set at a low-medium heat(with the apple wood chip tinderbox already in place).  Close the lid and let it all cook.  I like to check and stir every ten minutes 30-40 minutes.  The Apple Ale adds a great flavor, and keeps the chicken moist.  As the wood chips dry out, they will start to char and change from a smoky steam to actual  burning smoke.  I love to do this to get that smoke into the meat.  After 30-40 minutes, I take out the pans and add 20 ounces of the barbecue sauce per pan of pulled chicken, and stir that in well.  Set the grill to Medium Heat, and place the pan(s) back onto the grill for 10 minutes.  Stir after that ten minutes, then raise to a high heat, and close the top of the grill.  At this point, the wood chips will be smoking and burning well.  The high heat will caramelize the sauce.  I let this go for an additional ten minutes at the high heat setting.  Turn off the grill and cover the pans with foil, and let rest for 10-15 minutes.

The spices, sauce, and smoke will be well absorbed into the pulled chicken, and will still give you the taste of chicken underneath.  Serve on hamburger buns or kaiser rolls.  Good sides include corn on the cob, and baked beans.  The pans will serve for storage if you don’t eat all the chicken in one setting.

So that is my recipe for the week.  To come in the following weeks, I am going to work on improving my spice blend, and I plan to create my own type of sauces for different items to grill.  There is absolutely nothing wrong with any store bought sauce, but I am trying to develop my own recipe that will be tweaked over time until I have it where I want it.

Product review:
Sweet Baby Ray’s Original Barbecue Sauce

I happened on this sauce, as it was brought in by the Viking Princess in her food shopping for our wedding reception.  To be honest, I would never have thought of getting this sauce, but I am very pleased that my bride made the purchase.  It is a simple and basic sauce for BBQ.  It has a good tangy and sweet element that really works well for a large group of people.  It has the power to please, and is nice on the taste buds.  It doesn’t have a harse or over spicy bite.  I tend to like things on the spicier side, but I had no complaint about this sauce.  I highly recommend it for any getting started on grilling, or as a good base for more advanced recipes.  It works well by itself, or as the addition to a dry rub blend.

If you try any of my recipes, please give me some feedback.  You can share, but please give credit where credit is due.  I plan to write a book using many of the recipes I have shared, and will add others that may or may not make this blog.

TO close, I ask that you all honor our troops who are forward deployed by wearing red on Fridays.  Until they all come home. Check out

Thanks for checking back with me.  I’ll be posting more now that the wedding and honeymoon have finished.