Barbecue (BBQ) Chicken with Smoked Mac N Cheese
BBQ Chicken and Smoked Mac n Cheese Dish Guide
Serves 4
For the Rub
¼ cup brown sugar
1 T salt
1 T chili powder
1 T smoked paprika
2 t garlic powder
2 t onion powder
¼ t ground oregano
¼ t cayenne
½ t ground cumin
Mix all spices well and store in an air-tight container until ready to use.
For the BBQ Chicken
4 bone-in, skin-on chicken breasts
BBQ Rub to taste
½ cup favorite store-bought bbq sauce
1 T soy sauce
1 t red wine vinegar
2 T olive oil
Rub the chicken with olive oil and season liberally with bbq rub and allow to dry-brine in the rub for at least 1 hour in the fridge, up to 24 hours.
Mix the bbq sauce, soy sauce and vinegar together and set aside.
Preheat a grill or smoker to 375 degrees F. Grill the chicken until 165 degrees F internally. Cooking time will vary greatly depending on the size of the chicken breasts. Use an instant-read thermometer to be sure chicken is fully cooked. Brush with bbq sauce during the last 15-20 minutes of cooking.
For the Smoked Mac n Cheese
8 oz dry pasta
8 oz evaporated milk
8 oz freshly shredded cheese (plus a little extra for topping) – we recommend a 50/50 blend of cheddar cheese and smoked gouda
1 T dijon mustard
½ cup panko breadcrumbs
2 T olive oil or melted butter
Salt and pepper to taste
Cook the pasta in boiling, salted water shy of al dente and drain, reserving a touch of pasta water if necessary. Immediately return to the hot pot along with the milk and some cheese. Place over low heat. Begin stirring the cheese as it melts and mix with the milk to create a creamy cheese sauce. Add more cheese until it is all incorporated. Add in mustard and stir to combine. You can eat this as-is for a “stovetop” type mac n cheese. If you are going to bake this then ensure the sauce is very loose. Add a splash of pasta water or more milk if it looks to tight. It will thicken nicely as it bakes and the pasta absorbs the cheese sauce.
Add mac n cheese to a baking dish and top with more shredded cheese.
Season the panko to taste with salt and pepper and stir in the olive oil or butter and coat all the breadcrumbs in the fat.
Sprinkle the breadcrumbs over the macaroni and place on the grill/smoker for about 30 minutes with the chicken. Remove when the breadcrumbs have gotten lightly brown and edges are bubbly.
