Carolina Barbecued Chicken
2 small (2 pound) broiler fryer chickens
For Barbecue Sauce:
2 tablespoons brown sugar
1/4 teaspoon chili powder
1/2 teaspoon salt
2 tablespoons Worcestershire sauce
1 cup tomato sauce
1 tablespoon tomato paste
1/4 cup water
1 tablespoon paprika
1 teaspoon dry mustard
1/8 teaspoon cayenne pepper
1/4 cup red wine vinegar
1/4 cup tomato ketchup
Split the chickens into halves. Lay out in shallow baking pans. In saucepan,
combine all the barbecue sauce ingredients. Simmer over medium heat for 10
minutes. Pour sauce over the chicken, coating all sides. Cover. Refrigerate
at least 12 hours. Preheat broiler or charcoal. Grill or broil the chicken,
about 6 inches from the source of heat, until juices run clear, basting with
the sauce several times, 35 to 45 minutes. Serve a half chicken per person,
if desired.
Microwave Directions:
Split the chickens lengthwise. Place in a shallow dish. Combine marinade
ingredients in a microsafe bowl. Stir. Microwave on high for 5 minutes. Pour
sauce over chicken, coating all sides. Cover. Refrigerate at least 12 hours.
Remove chicken from marinade. Place on a microsafe rack or microsafe dish.
Microwave on medium for 5 minutes. Baste with the marinade. Turn pieces
over. Microwave on high for another 7 to 8 minutes, basting with the
marinade and turning pieces over and around for even cooking at least twice
during cooking time. Test for doneness. Let chicken stand at least 5 minutes
before serving. Serve remaining marinade as a sauce.
Makes 4 servings.
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