Barbecued Chicken
Source: Better Homes and Gardens
Prep: 30 min.
Grill: 35 min.
1 medium onion, finely chopped (1/2 cup)
1 tablespoon cooking oil
1 cup catsup
1/2 cup water
1/4 cup vinegar
2 to 3 tablespoons brown sugar
2 tablespoons Worcestershire sauce
2 dashes bottled hot pepper sauce
1 2-1/2- to 3- pound broiler-fryer chicken, quartered
1. For sauce, in a saucepan cook onion in hot oil until onion is tender.
Stir in catsup, water, vinegar, brown sugar, Worcestershire sauce, and
bottled hot pepper sauce. Bring to boiling; reduce heat. Simmer, uncovered, about 15 minutes or to desired consistency.
2. Meanwhile, break wing, hip, and drumstick joints so chicken pieces lie
flat. Twist wing tips under back. Grill chicken, skin side down, on an
uncovered grill directly over medium coals for 20 minutes. Turn chicken; grill for 15 to 20 minutes more or until chicken is tender and no longer pink. (Or, place chicken on the unheated rack of a broiler pan. Broil 5 to 6 inches from the heat for 28 to 32 minutes, turning once.) Brush with sauce during the last 10 minutes of grilling or broiling. Heat remaining sauce until bubbly; pass with chicken. Makes 4 to 6 servings.
Make-ahead tip: Prepare sauce up to 48 hours ahead. Cover and chill.
Source: Better Homes and Gardens
Prep: 30 min.
Grill: 35 min.
1 medium onion, finely chopped (1/2 cup)
1 tablespoon cooking oil
1 cup catsup
1/2 cup water
1/4 cup vinegar
2 to 3 tablespoons brown sugar
2 tablespoons Worcestershire sauce
2 dashes bottled hot pepper sauce
1 2-1/2- to 3- pound broiler-fryer chicken, quartered
1. For sauce, in a saucepan cook onion in hot oil until onion is tender.
Stir in catsup, water, vinegar, brown sugar, Worcestershire sauce, and
bottled hot pepper sauce. Bring to boiling; reduce heat. Simmer, uncovered, about 15 minutes or to desired consistency.
2. Meanwhile, break wing, hip, and drumstick joints so chicken pieces lie
flat. Twist wing tips under back. Grill chicken, skin side down, on an
uncovered grill directly over medium coals for 20 minutes. Turn chicken; grill for 15 to 20 minutes more or until chicken is tender and no longer pink. (Or, place chicken on the unheated rack of a broiler pan. Broil 5 to 6 inches from the heat for 28 to 32 minutes, turning once.) Brush with sauce during the last 10 minutes of grilling or broiling. Heat remaining sauce until bubbly; pass with chicken. Makes 4 to 6 servings.
Make-ahead tip: Prepare sauce up to 48 hours ahead. Cover and chill.
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