| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
Poultry, Barbeque |
1 |
Servings |
INGREDIENTS
| 2 |
tb |
Cooking oil |
| 1/4 |
c |
Onion, chopped fine |
| 1 |
|
Clove Garlic, minced |
| 3/4 |
c |
Ketchup |
| 1/3 |
c |
Vinegar |
| 1 |
tb |
Worcestershire sauce |
| 2 |
ts |
Brown sugar |
| 1/2 |
ts |
Celery seed |
| 1 |
ts |
Dry mustard |
| 1/2 |
ts |
Salt |
| 1/4 |
ts |
Black pepper |
| 1 |
ts |
Tabasco sauce |
| 1 |
|
2 1/2-3 pound chicken quartered |
INSTRUCTIONS
Heat cooking oil in saucepan and cook onion and garlic until tender, but do
not borwn. Add ketchup, stir, and add remaining ingredients (EXCEPT
CHICHEN). Bring to a boil. Reduce heat, simmer, uncovered, for 10 minutes,
stirring occasionally. Set sauce aside.
Season chicken pieces with additional salt, if desired. Place chicken
pieces bone side down over medium to hot coals. Grill 25 minutes (until
bone side is well browned). Turn pieces over and grill 25 minutes more
(until chicken is tender). Brush chicken frequently with sauce during last
10 minutes of grilling, using all the sauce.
Posted to MM-Recipes Digest V3 #196
Date: Sat, 13 Jul 1996 08:17:37 -0700
From: cstarz@teleport.com (Carey Starzinger)
A Message from our Provider:
“Some minds are like concrete, thy’re roughly mixed up and permanently set.”