MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: All-American Barbecued Chicken
Categories: Poultry, Bbq, Sauces, Citrus, Chilies
Yield: 4 Servings

3 lb Meaty chicken pieces
3 tb Lemon juice
1 tb Vegetable oil
1 ts Salt
1/2 ts Black pepper
1 cl Garlic; minced

MMMMM---------------------BALSAMIC BBQ SAUCE--------------------------
1 c Lager beer
1 c Ketchup
1/2 c Packed brown sugar
1/3 c White balsamic vinegar
6 cl Garlic; minced
1 tb Honey
1 ts Ground cumin
1 ts Asian chile sauce
1 ts Chilli spice mix
1/2 ts Black pepper

MAKE THE BBQ SAUCE: In a medium saucepan combine beer,
ketchup, brown sugar, vinegar, garlic, honey, cumin, Asian
chile sauce (if desired), chili powder, and pepper. Bring
to boiling; reduce heat. Simmer, uncovered, for 45 minutes
to 1 hour or until mixture reaches desired consistency,
stirring frequently. (Cover and chill any leftovers for up
to 1 week. Before serving, warm sauce in saucepan.)

Place chicken in a large resealable plastic bag set in a
shallow dish. For marinade, stir together lemon juice,
oil, salt, pepper, and garlic. Pour over chicken; seal
bag. Marinate in the refrigerator for 4 to 6 hours,
turning bag occasionally.

Drain chicken, discarding marinade. For a charcoal grill,
arrange medium-hot coals around a drip pan. Test for
medium heat above the pan. Place chicken, bone sides down,
on grill rack over drip pan. Cover and grill for 50 to 60
minutes or until chicken is no longer pink, brushing with
half of the Balsamic BBQ Sauce during the last 15 minutes
of grilling.

For a gas grill, preheat grill. Reduce heat to medium.
Adjust for indirect cooking. Place chicken pieces on grill
rack over burner that is off. Grill as above.

To serve, pass the remaining Balsamic Barbecue Sauce with
the chicken.

Better Homes & Gardens | August 2015

MM Format by Dave Drum - 07 August 2015

Uncle Dirty Dave's Archives

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