MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Best Oven-Barbecued Chicken
Categories: Bbq, Poultrys, Chilies, Herbs, Vegetables
Yield: 4 Servings
4 lb Meaty chicken pieces
2 tb Vegetable oil
1/4 c Butter
1 c Fine chopped onion
2 tb Kosher salt
1 tb Minced garlic
1 tb Paprika
1 tb Chilli spice mix
1 1/2 ts Crushed red pepper
1/2 ts Fresh ground black pepper
1 1/2 c Water
1 c Cider vinegar
1 c Packed dark brown sugar
2 tb Worcestershire sauce
1 c Tomato paste
1/4 c Molasses
Set oven @ 375ºF/190ºC.
Line a 15" x 10" x 1" baking pan with parchment paper or
foil; set aside. Skin chicken. In an extra-large skillet
heat oil over medium heat. Add chicken; cook until browned
on all sides, turning to brown evenly. If necessary, brown
chicken in batches, adding more oil if needed. Drain
chicken well.
Arrange chicken pieces, bone sides up, in the prepared
baking pan. Bake for 35 minutes.
Meanwhile, for sauce, in a large saucepan melt butter over
medium-low heat. Add onion, salt, and garlic; cook for 10
to 15 minutes or until onion is tender, stirring
occasionally. Add paprika, chilli spice, crushed red
pepper, and black pepper; cook and stir for 1 minute more.
Add the water, cider vinegar, brown sugar, and
Worcestershire sauce; bring to boiling. Whisk in tomato
paste and molasses until smooth. Boil gently, uncovered,
for 15 to 20 minutes or until sauce is thickened and
reduced to about 4 cups, stirring occasionally.
Turn chicken pieces bone sides down. Transfer 1 cup of the
sauce to a small bowl; brush this sauce over the chicken.
Bake for 10 to 20 minutes more or until chicken is no
longer pink. Reheat some of the remaining sauce; pass with
the chicken. Store any remaining sauce in an airtight
container in the refrigerator for up to 1 week.
Makes: 6 servings
Better Homes & Gardens | July 2016
MM Format by Dave Drum - 28 July 2016
Uncle Dirty Dave's Archives
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