All-Amer­i­can BBQ Chicken

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GOOD HOUSE­KEEP­ING ONE Try our sweet and spicy sauce on pork spareribs too.

2 ta­ble­spoons olive oil

1 large onion, chopped

2 cans (15 ounces each) tomato sauce

1 cup red wine vine­gar

1/2 cup light mo­lasses

1/4 cup Worces­ter­shire

1/3 cup packed brown su­gar

3/4 tea­spoon ground red pep­per (cayenne)

2 (3 1/2 pounds each) chick­ens, each cut into quar­ters, skin re­moved if you like

1. In 10-inch skil­let, heat olive oil over medium heat. Add onion and cook un­til ten­der, about 10 min­utes. Stir in tomato sauce, vine­gar, mo­lasses, Worces­ter­shire, brown su­gar and ground red pep­per; heat to boil­ing over high heat. Re­duce heat to medium-low and cook, un­cov­ered, 45 min­utes or un­til sauce thick­ens slightly. If not us­ing sauce right away, cover and re­frig­er­ate to use within 2 weeks.

2. Re­serve 1 1/2 cups sauce to serve with grilled chicken. Place chicken quar­ters on grill over medium heat; cook 20 to 25 min­utes, turn­ing chicken once. Gen­er­ously brush chicken with some of the re­main­ing bar­be­cue sauce; cook 20 min­utes longer, turn­ing pieces of­ten and brush­ing with sauce fre­quently un­til juices run clear when chicken is pierced with tip of knife. Serve with re­served sauce. Serves 8.

* Each serv­ing with skin: About 500 calo­ries, 23g to­tal fat (6g sat­u­rated, 42g pro­tein, 34g car­bo­hy­drate, 158mg choles­terol, 755mg sodium.

For thou­sands of triple-tested recipes, visit our Web site at www.good­house­keep­ing.com/recipefind­er/.

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