from U.S.A. Cookbook (Workman Publishing, 1997)
Grilled Barbecued Chicken
Great barbecued chicken should be moist and tender inside, with lacquered, finger-licking skin
outside. This is not easy to achieve if the chicken is cooked completely on the grill, where it can
end up cooked to a crisp with skin so charred that it is impossible to enjoy. To solve this
problem, I've been prebaking my chicken and then finishing it up on the grill, brushing lightly at
each stage with barbecue sauce. It works! For a more intense flavor, throw some mesquite chips
on the fire once you get it started.
Wine Suggestion: Monterey County (CA) Petite-Sirah
Beer: American lager
....
Serves 8
Ingredients:
- 2 frying chickens (2 to 2 and one-half pounds each), each cut into quarters, rinsed, and patted dry
- Salt and freshly ground black pepper, to taste
- 1 cup barbecue sauce, preferably Backyard Barbecue Sauce (see below)
For Backyard Barbecue Sauce:
- 2 tablespoons vegetable oil
- 1 onion, halved lengthwise, and slivered
- 4 whole cloves garlic, halved
- 1 can (28 ounces) Italian plum tomatoes, crushed, with their juices
- 1 and one-half cups ketchup
- 1 cup fresh orange juice
- 6 tablespoons fresh lemon juice
- 6 tablespoons red wine vinegar
- One-half cup water
- 2 tablespoons all-natural liquid smoke (optional)
- One-quarter cup honey
- One-quarter cup (packed) dark brown sugar
- 3 tablespoons finely chopped crystallized ginger
- 2 tablespoons dark molasses
- 1 tablespoon Worcestershire sauce
- One-quarter teaspoon Tabasco sauce
- 2 tablespoons chili powder
- 1 tablespoon ground coriander
- 1 tablespoon dry mustard
- 1 teaspoon salt
Barbecue Sauce
1. Heat the oil in a heavy medium-size saucepan over medium heat. Add the onion and cook,
stirring occasionally, until golden brown, 5 minutes. Add the garlic and cook for 1 minute more.
2. Add the remaining ingredients and stir well to mix. Bring the mixture to a boil, then reduce the
heat to very low and cook, uncovered stirring often, until the sauce thickens and has a smooth
texture, 45 minutes to 1 hour.
3. Remove the onion and garlic with a slotted spoon and discard. Adjust seasonings to taste, and
then, if the sauce is too thick, add a small amount of water. Cook to blend the seasonings for 2
minutes. Cool to room temperature and refrigerate in covered containers for up to 1 week.
Chicken
1. Preheat the oven to 400 degrees F.
2. Place the chicken quarters in a large roasting pan. Sprinkle with salt and pepper, and lightly
brush with one-quarter cup of the barbecue sauce. Bake for 15 minutes, and then reduce the
temperature to 350 degrees F. Cook the chicken for 40 minutes more.
3. Meanwhile, prepare a barbecue grill with medium-hot coals.
4. Place the chicken on the grill, skin side down, 3 to 4 inches from the heat source. Cook for 15
minutes, brushing the pieces with the remaining sauce and turning them over once.
Serve immediately.
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