Barbecued Chicken
Serves 6
Recipe By: Ina Garten
Published in: The Barefoot Contessa Cookbook
2 chickens (2 1/2 to 3 pounds each) -- quartered, with backs removed
1 recipe Barbecue Sauce -- recipe follows
Marinate the chickens in 2/3 of the barbecue sauce for a few hours or
overnight in the refrigerator. Heat the coals in a charcoal grill. Spread
the bottom of the grill with a single layer of hot coals and then add a
few more coals 5 minutes before cooking, which will keep the fire going
longer. Place the chicken quarters on the grill, skin side down, and cook
for about 45 minutes, turning once or twice to cook evenly on both sides.
Brush with the marinade, as needed. The chicken quarters are done when
you insert a knife between a leg and thigh and the juices run clear.
Discard any unused marinade. Serve with extra barbecue sauce on the side.
Barbecue Sauce:
1 1/2 cups chopped yellow onion (1 large onion)
1 tablespoon minced garlic (3 cloves)
1/2 cup vegetable oil
1 cup tomato paste (10 ounces)
1 cup cider vinegar
1 cup honey
1/2 cup Worcestershire sauce
1 cup Dijon mustard
1/2 cup soy sauce
1 cup hoisin sauce
2 tablespoons chili powder
1 tablespoon ground cumin
1/2 tablespoon crushed red pepper flakes
In a large saucepan on low heat, saute the onions and garlic with the
vegetable oil for 10 to 15 minutes, until the onions are translucent
but not browned. Add the tomato paste, vinegar, honey, Worcestershire
sauce, mustard, soy sauce, hoisin sauce, chili powder, cumin, and red
pepper flakes. Simmer uncovered on low heat for 30 minutes. Use
immediately or store in the refrigerator.
Yield: 1 1/2 quarts
Recipe Summary
Difficulty: Easy
Prep Time: 20 minutes
Inactive Prep Time: 3 hours
Cook Time: 1 hour 30 minutes
Yield: 6 servings
Exported from A Cook's Books -- Recipe management for Macintosh
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