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CATEGORY CUISINE TAG YIELD
Meats Italian Main, Course–, Chicken 4 Servings

INGREDIENTS

1/4 c Packed light brown sugar
2 tb Chili powder
2 ts Salt
1 1/2 ts Fresh coarse ground white pepper; black is ok, too
1/2 ts Paprika
2 Whole broiler-fryer chicken breasts; split
1 c Onion; minced
1 c Oil
2 Cloves garlic; curs
2 tb Packed light brown sugar
1 tb Minced parsley
1 ts Fresh coarse ground white pepper
1/2 ts Salt
1/4 ts Oregano
1 pn Tarragon
1/2 c White wine
1/4 c White wine vinegar
1/4 c Butter or margarine; cut in pieces

INSTRUCTIONS

CHICKEN
B-B-Q SAUCE
B-B-Q Sauce: In heavy saucepan saute onions in oil until just tender. Stir
in remaining ingredients. Simmer, stirring occasionally, 30 minutes. Remove
from heat; let stand until fats rise. Gently tip saucepan; drain off oil
and butter to use for basting. Whirl sauce in blender or processor until
smooth. Heat gently before serving. Makes 1 cup.
Chicken: In small bowl mix sugar, chili powder, salt, pepper and paprika;
rub over chicken, coating well. Wrap each breast in plastic wrap;
refrigerate at least 3 hours or overnight. Bring to room temperature; place
skin side up in large shallow baking dish, leaving space between pieces.
Brush with oil mixture skimmed from B-B-Q sauce. Bake in preheated 425F
degree oven, basting occasionally, about 14 minutes or just until chicken
is opaque throughout. Serve with White B-B-Q Sauce.
NOTES : Barbecueing master Brad Borel created this original sauce from a
traditional Southern recipe.  Serve with green or Italian beans and beer.
Recipe by: Woman's Day Magazine
Posted to MC-Recipe Digest V1 #991 by Carrie
<carriejmclain@worldnet.att.net> on Janusday,, ary 07, 1998

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