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|2||Once the foil is cool enough to handle, transfer the onion to the pitcher of a blender. Grasp the garlic at the base and squeeze the cloves into the blender with the onion. Discard the skin. Next add the tomato sauce, maple syrup, molasses, mustard and Worcestershire sauce to the blender. Puree on medium to high for 30 seconds, until smooth. Transfer the sauce to a medium saucepan. Bring to a simmer over medium heat, stirring often.|
Place the breasts on the grill, skin-side up. Close the lid and grill for 15 minutes. Flip the chicken and grill for 15 more minutes. Flip the chicken back to skin-side up. Check the temperature with a meat thermometer in the thickest part of the breast, near the bone. It will likely be around 145 or 150 F. If it is higher, lower your heat.
Recipe by: Lori Rice of Fake Food Free
|1||Preheat the grill to about 375 degrees F. Peel the onion and chop it into quarters. Place the onion on a 14 x 14 inch piece of aluminum foil. Cut the top 1/3 off of the head of garlic so that the cloves are exposed. Place the garlic cut-side up on the foil, next to the onion. Drizzle both with the olive oil. Wrap the foil around the onion and garlic, place on the grill, close the lid and cook for about 45 minutes, until tender.|
|4||Preheat the grill to 350 to 375 degrees F. Indirect heat is usually best for bone-in chicken breasts. You can create this by arranging your coals to one side or turn on only one or two burners on a gas grill. You will cook the chicken on the other side of the grill, not directly over the heat source. That being said, direct heat cooking will work, too. Rub about 1 tablespoon of olive oil over the bone-in chicken breasts. Sprinkle the skin side of each with sea salt and black pepper.|
|3||Add the salt, black pepper, paprika, red pepper and rosemary sprig. Simmer for 5 minutes. Discard the rosemary sprig and remove the sauce from the heat. Reserve 1 cup of the sauce to serve with the chicken.|