| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables |
|
Barbecue, Chicken, Chile |
1 |
Servings |
INGREDIENTS
| 1/4 |
c |
Vegetable oil |
| 1/2 |
c |
Onion, minced |
| 3 |
|
Cloves garlic, minced |
| 3 |
tb |
Chile powder, medium hot, unblended |
| 2 |
|
Bay leaf |
| 1 |
tb |
Dry mustard |
| 1 1/4 |
ts |
Dried thyme |
| 1 |
ts |
Ground ginger |
| 1 |
ts |
Curry powder |
| 1 |
ts |
Ground pepper |
| 3/4 |
ts |
Cayenne pepper |
| 1 3/4 |
c |
Catsup |
| 1 |
c |
Orange juice |
| 1/4 |
c |
Lemon juice |
| 1/4 |
c |
Light molasses |
| 2 |
tb |
Worcestershire sauce |
| 2 |
tb |
Soy sauce |
| 2 |
lb |
Broiler-fryer chicken, cut and skinned |
INSTRUCTIONS
Heat the oil in a heavy saucepan over low heat. Add the next 10
ingredients, cover and cook 10 minutes, stirring occasionally. Uncover, add
catsup, juices, molasses, Worcestershire sauce and soy sauce. Simmer until
sauce is reduced to 3 cups, stirring often, about 20 minutes. Chill 24
hours. Prepare barbecue (medium high).. Position at least 6 inches above
the heat soource. Set aside 2 cups sauce to serve with the chicken. Place
chicken on rack. Cover, cook 5 minutes. Turn chicken and cook 5 minutes.
Brush with sauce . Cook until cooked through, turning and brushing on more
sauce every 5 minutes, about 30 minutes total. Serve chicken, passing sauce
seperately.
Posted to EAT-L Digest 13 Apr 97 by Walt Gray <waltgray@MNSINC.COM> on Apr
14, 1997
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