Southern Barbecue Chicken |
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Prep Time: 60 Minutes Cook Time: 40 Minutes |
Ready In: 100 Minutes Servings: 8 |
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Serve this chicken with the hot sauce and jacket potatoes also cooked on the grill. All you need is a green salad for a complete dinner. Ingredients:
1 (4 lb) whole chickens, cut up (6-8 pieces) |
11 1/2 ounces tomato puree |
1 cup cider vinegar |
1/2 cup canola oil |
1/3 cup worcestershire sauce |
2 1/2 ounces brown sugar |
4 tablespoons molasses |
2 tablespoons french mustard |
2 -3 garlic cloves, minced |
4 tablespoons lemon juice |
Directions:
1. In a saucepan, combine tomato puree, cider vinegar, canola oil, Worcestershire, brown sugar, mustard, garlic and lemon juice.
2. Stir to combine.
3. Bring to a simmer and continue to simmer over low heat 15-20 minutes, stirring often.
4. Let stand for 1 hour to cool and allow flavors to blend.
5. Heat barbecue to a moderate heat and oil the bars.
6. Lightly sear the chicken pieces on all sides over direct heat, about 2 minutes each side,.
7. Remove to a plate.
8. Place half the sauce in a small pan and place by the barbecue.
9. Place a sheet of silicon paper over the bars and prick at intervals between the runs to allow ventilation.
10. Place the chicken onto the baking paper and brush all pieces with the sauce.
11. Cover the barbecue with the lid and cook for 5 minutes.
12. Repeat this process every 5 minutes for 40-45 minutes until chicken is rich brown in color and cooked through.
13. If chicken is cooking too fast lower heat.
14. Heat remaining sauce in a small saucepan on the barbecue.
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