Barbecued Chicken 2
4 large chicken quarters
Barbecue sauce:
6 tablespoons of vegetable oil
1 onion, finely chopped
1 clove garlic, peeled and crushed
one 8 ounce can of tomatoes
1 tablespoon of ketchup
1 tablespoon of chutney
1 tablespoon of vinegar
1/2 cup of chicken broth or water
1 tablespoon of Worcestershire sauce
1 teaspoon of Dijon mustard
1 teaspoon of paprika
Juice and grated rind of 1/2 lemon
2 teaspoons of brown sugar
1 tablespoon of finely chopped parsley
salt and pepper to taste
Wash chicken and pat dry. Heat oil in saucepan. Add onion and garlic and sauté for 5 minutes. Add remaining ingredients except chicken. Simmer for 20 to 30 minutes. Strain and set aside to cool.
With a sharp knife, make small cuts in chicken pieces. Spoon cooled barbecued sauce over chicken and let stand for at least 1/2 hour.
Heat broiler or charcoal grill. Cook chicken about 30 to 45 minutes, depending on size of chicken pieces. Baste frequently with barbecue sauce. Test doneness by pricking chicken with skewer., if juice from chicken runs clear, chicken is o done.
Heat remaining sauce and serve separately with chicken. Sevres 4 |
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