Barbecued Chicken
Photo: Melanie Acevedo
- 2 chickens (2 1/2 to 3 pounds each), quartered, with backs removed
- 1 recipe Barbecue Sauce (recipe follows)
Heat the coals in a charcoal grill.
Marinate the chickens in two-thirds of the barbecue sauce for a few hours or overnight in the refrigerator. 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.
Serve with extra barbecue sauce on the side.
Barbecue Sauce (Makes 1 1/2 quarts)
- 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, sauté 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.
A Tip From Ina
Never use leftover marinade to serve with the cooked chicken. The marinade may contain uncooked salmonella bacteria, which is very dangerous. Use fresh sauce on the side.
Copyright 1999, The Barefoot Contessa Cookbook by Ina Garten, Clarkson Potter/Publishers, All Rights Reserved
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