| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Main |
12 |
Servings |
INGREDIENTS
| 2 |
|
Broiler-fryer chickens; cut up (up to (2 to 3) |
| 3 |
tb |
Salt or salt substitute |
| 2 |
tb |
Onion powder |
| 1 |
tb |
Paprika |
| 2 |
ts |
Garlic powder |
| 1 1/2 |
ts |
Chili powder |
| 1 1/2 |
ts |
Pepper |
| 1/4 |
ts |
Ground turmeric |
| 1 |
pn |
Ground red pepper |
| 2 |
c |
Ketchup |
| 3 |
tb |
Brown sugar |
| 2 |
tb |
Dried minced onion |
| 2 |
tb |
Frozen orange juice concentrate; thawed |
| 1 |
tb |
Seasoning Mix |
| 1/2 |
ts |
Liquid smoke |
INSTRUCTIONS
SEASONING MIX
SAUCE
Pat chicken pieces dry so seasoning coats well; set aside. Combine
seasoning mix ingredients; sprinkle generously over both sides of the
chicken. Reserve 1 tablespoon mix for sauce and store leftovers in a
covered container. Grill chicken, skin side down, uncovered, over medium
coals for 20 minutes. Turn; grill 20 to 30 minutes more or until chicken is
tender and no longer pink. Meanwhile, combine all sauce ingredients in a
small bowl. During the last 10 minutes of grilling, brush chicken often
with sauce.
Shared by Dia food@iname.com Taste of Home Magazine is the best!!
NOTES : "We don't fry foods much anymore and prefer to barbecue, so I
adapted my mother's recipe for barbecue sauce to suit our tastes," declares
Linda Scott of Hahira, Georgia. "Every summer, we have a neighborhood
cookout. I take this chicken and watch it disappear!"
Recipe by: Taste of Home
Recipe by Charlottes Garden Newsletter
Posted to MasterCook Digest by "Brian and Claudia Nagel"
<uh_oh@pacbell.net> on Nov 28, 1998, converted by MM_Buster v2.0l.
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