| 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.) [email protected] (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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