Hot Fourth-of-July Barbecued Chicken
Keys: Chicken Grilling Main Dish Poultry Bbq
Yield: 4
Ingredients:
2 x Frying chickens cut in half and backbones removed
1 cup Apple wood chips
---------------- HOT BARBECUE SAUCE ----------------
5 x Bacon slices
2 tbl Oil
2 lrg Garlic cloves minced
1 cup Catsup
1/3 cup Red wine vinegar
1 med Onion chopped
1 cup Dry red wine
1 tsp Worcestershire sauce
2 tbl Hoisin sauce
1 tbl Hot chili paste
Fresh lemon juice to taste
Salt to taste
Black pepper, freshly ground to taste
Method:
To make the barbecue sauce: In a small skillet, cook the bacon over
medium-low heat until it is crisp; remove the bacon to paper towels to
drain. In a medium saucepan, heat the oil and saute the garlic until it
is translucent. Add the catsup, vinegar, onion, red wine, Worcestershire
sauce, hoisin sauce, and chili paste to the saucepan. Crumble the bacon
and add it to the sauce. Add lemon juice, salt, and pepper to taste.
Reserving a small amount of sauce to brush over the chicken, place the
saucepan over low heat, cover, and let sauce cook for 1 to 2 hours to
develop flavors, stirring occasionally.
Meanwhile, light a charcoal fire in a grill with a cover. Brush the
chicken lightly with the reserved barbecue sauce mixture. Let the
chicken sit at room temperature for at least 30 minutes before grilling.
Soak the apple wood chips in cold water to cover for at least 30 minutes
before grilling.
Place the chicken halves on the cooking rack over red-hot coals and sear
them on both sides for a total of about 5 minutes. Drain the apple chips
and sprinkle them evenly over the coals. Turn the halves bone side down,
cover the grill, partially close the upper vents, and cook for 30
minutes. Turn the halves skin side down and cook for another 5 minutes
(a total of 40 minutes), or until the juices run clear when a thigh is
pierced with a sharp knife, or a thermometer inserted in the inside of a
thigh reaches 175 to 180 degrees.
Turn the chicken, brush with the cooked barbecue sauce, turn it skin
side down again, cover, and cook for another 2 to 5 minutes, or until
the sauce browns and glazes the chicken.
Transfer the chicken from the grill to a plate and cover it with
aluminum foil. Let the chicken sit at room temperature for 10 minutes or
in a very low oven for up to 20 minutes. Pour the juices from the cooked
chicken plate into the barbecue sauce. Pour the sauce into a bowl, and
serve the sauce alongside the chicken.
This recipe serves 4 to 6.
Comments: Here is an updated version of the classic American barbecue
sauce with Asian ingredients to give it a little more complexity.
This recipe makes a thick, sweet-hot sauce to spread over
mesquite-smoked grilled chicken. Serve with grilled unpeeled potato
wedges and shredded red and green cabbage in vinaigrette.
--~--~---------~--~----~------------~-------~--~----~
Access the Recipes And More list archives at:
http://www.mail-archive.com/recipesandmore%40googlegroups.com/
Visit the group home page at:
http://groups.google.com/group/RecipesAndMore
-~----------~----~----~----~------~----~------~--~---
![]()
~ms~"THERE'S ALWAYS
THAT ONE MEMORY THAT JUST WON'T GO AWAY"
*Angelique*
|
