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Barbecued Chicken


Homemade barbecue sauce bastes and marinates the chicken 
while it cooks. For a smaller feast use only 3 pounds of chicken 
and freeze half the sauce for the next time you make this dish. 

    6 pounds assorted chicken pieces
    1 tablespoon olive oil
    1 teaspoon salt
    ¼ teaspoon ground Tellicherry peppercorns
    1 cup chopped yellow onion
    2 cups ketchup
    1 cup water
    2 garlic cloves, crushed in a garlic press
    ¾ cup dark brown sugar
    2 tablespoons prepared Dijon-style mustard
    ⅓ cup Worcestershire sauce
    1 dried red chile (chile de árbol)
    1 (6-ounce) can tomato paste


1.  Preheat the oven to 350 °.

2.  Rinse the chicken in cold water. Pat dry. Heat the olive oil in
     a large 5-quart nonstick sauté pan over medium high heat.
     Place the chicken pieces in pan and sprinkle with salt and
     pepper. Fry in 2 to 3 batches until browned on each side.

3.  Place chicken in two 13 x 9 x 2-inch glass baking dishes.

4.  Remove all but 1 tablespoon chicken grease. Fry chopped     
     onion in the fry pan until translucent.

5.  While the onion is cooking, use a 1-quart glass measuring  
     cup to measure the ketchup. Add the water, garlic, dark
     brown sugar, Dijon mustard, Worcestershire sauce,
     dried chile and tomato paste.

6.  Pour sauce mixture over onions; stir for a few minutes.

7.  Pour barbecue sauce evenly over chicken pieces.

8.  Place in the oven and check every 30 minutes, turning the
     chicken over to evenly coat with sauce. Bake for a total of 1
     to 1 ½ hours or until sauce is thick.

     Hint: May I recommend oat muffins and a
     side of green beans. A dill potato salad is also
     great with barbecued chicken.

     Makes 8 servings


Seasoned with Love
Online Cookbook


© Seasoned with Love- A copyright recipe

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