Text 25231, 78 rader
Skriven 2012-02-12 15:20:32 av Janis Kracht (1:261/38)
Ärende: Fidonews Volume 29 Number 7, February 14, 2012 Food for Thought
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    Spicy Barbecued Chicken
    By Janis Kracht, 1:261/38, janis@filegate.net

    Spicy Barbecued Chicken
    4-6 servings

    1 whole 3 - 3 1/2 lb. fryer
    2 cups barbecue sauce (see below)

    =Marinade=
    1/2 cup olive oil
    1/3 cup red wine vinegar
    1/2 teaspoon oregano
    1/2 teaspoon basil
    1/4 teaspoon salt
    1/4 teaspoon pepper

    =Barbecue sauce=
    12-14 oz. whole Italian tomatoes put in a blender until smooth
      (about 10 seconds)
    1/2 cup ketchup
    1/3 cup apple-cider vinegar
    1/2 cup brown sugar
    3 tablespoons molasses
    1/4 tsp cayenne (more or less to taste)
    1 tablespoon Worchestershire sauce
    4 tablespoons brown or djon mustard
    1 chopped onion
    coarse salt, pepper

    Place the Barbecue sauce ingredients in saucepan and combine
    well.  Bring to a boil, then simmer for about 30 minutes over
    low heat.


    Split the chicken in half along the  back.  Disjoint the  legs,
    wings and thighs.  Cover the chicken with a large piece of
    plastic wrap.  Pound the thighs and breast lightly with a wooden
    mallet to help it lay flat.  Put the chicken in a large bowl.

    Mix the marinade in a jar with a lid, and shake to combine the
    ingredients.  Pour the marinade over the chicken and cover with
    plastic wrap.  Refrigerate for about an hour or longer.  I like
    to marinate it for about 2-3 hours.

    Prepare the outdoor grill (you can use this recipe under a
    broiler as well).  When the coals are moderately hot, place the
    chicken on the grill, skin side down.  Cook for 10 minutes.
    Turn the chicken over and grill or broil for another 10 minutes.

    At the end of the 10 minute period, baste the skin side of the
    chicken lightly with barbecue sauce and then turn the chicken
    over so that the barbecue sauce-basted side is down.  After
    turning, baste the chicken with more barbecue sauce.  Cook on
    the grill or broil for 10 minutes more.

    Turn the chicken  over again, and baste the top side with more
    barbecue sauce and let the chicken cook for about another 10
    minutes.  As the chicken releases fat, the heat from the grill
    will probably increase quite a bit.  You can spray the coals on
    the outdoor grill lightly with water to cool them down a bit.
    Continue basting, turning and cooking until the chicken is done,
    about 10 minutes more.





    FIDONEWS Vol 29 No 07               Page 6           February 13, 2012





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