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. You may want to remove the chicken skin before cooking.
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