Name: Zen Barbecued Chicken
Ingredients: Chicken thighs; enough for amount of servings; 1 Bottle vinegar; 1 (large) finely chopped onion; 1 Box (small)dark brown sugar (what's that- a pound?); 1 Bottle open pit barbecue sauce; 1/2 c Hoisin sauce; 1 Jar orange marmelade; Hot sauce to taste

It’s silly when you put it in perspective. We think about missing a meal or two for the sake of becoming more like Jesus and we get anxious. And yet we willingly miss meals sometimes while shopping, working, recreating, or otherwise occupied. Whenever we believe another activity is at that moment more important, we will go without food fearlessly and without complaint. We need to learn that there are times when it can be not only more important, but much more rewarding to feast on God than food (Matthew 4:4). We should not fear the blessings of fasting.

Donald S. Whitney

CATEGORY	CUISINE	TAG	YIELD
Meats		Poultry	12	Servings

INGREDIENTS

		Chicken thighs; enough for amount of servings
1		Bottle vinegar
1		(large) finely chopped onion
1		Box (small)dark brown sugar (what's that- a pound?)
1		Bottle open pit barbecue sauce
1/2	c	Hoisin sauce
1		Jar orange marmelade
		Hot sauce to taste

INSTRUCTIONS

No one asked, but...  Some years ago I learned the secrets of chicken
barbecue from a Zen Chicken Master. Here they are, revealed for the first
time:
1. The chicken. Don't even bother to try barbecuing chicken breasts.  They
end up dry and tasteless. Use mainly thighs; they're tastier and have
enough fat to be self-basting.
2. The sauce. Start by bringing to a boil a bottle of vinegar with a large
finely chopped onion. Simmer until the onion is very soft.  Add a small box
dark brown sugar (what's that- a pound?) and cook until dissolved and
smooth. To this add a bottle of Open Pit barbecue sauce. Finally, add the
Secret Ingredients: 1/2 cp Hoisin Sauce, 1 jar orange marmelade, Hot sauce
to taste.
3. The cooking: Don't add the sauce until the chicken is almost done. Brush
and turn a couple of times. The finished product should be a sticky mess.
(NOTE: I'm guessing at the amount of chicken this will take!--Glen.)
TFDPRESS@ACPUB.DUKE.EDU
(THOMAS FENSKE)
REC.FOOD.RECIPES
From rec.food.cooking archives.  Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

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