Barbecued chicken #2
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | larges | Chicken leg quarters |
| BARBECUE SAUCE | ||
| 6 | tablespoons | Vegetable oil |
| 1 | Onion; finely chopped | |
| 1 | clove | Garlic; crushed |
| 8 | ounces | Can tomatoes |
| 1 | tablespoon | Ketchup |
| 1 | tablespoon | Chutney |
| 1 | tablespoon | Vinegar |
| ½ | cup | Chicken broth or water |
| 1 | tablespoon | Worcestershire sauce |
| 1 | teaspoon | Dijon mustard |
| 1 | teaspoon | Paprika |
| ½ | Lemon, juice and rind of | |
| 2 | teaspoons | Brown sugar |
| 1 | tablespoon | Parsley; finely chopped |
| 1 | Bay leaf | |
| Salt and pepper to taste | ||
Directions
Wash chicken and pat dry. Heat oil in saucepan. Add onion and garlic and saute for 5 minutes. Add remaining ingredients except chicken. Simmer 20-30 minutes. Strain and set aside to cool. With a sharp knife, make small cuts in chicken pieces. Spoon cooled barbecue sauce over chicken and let stand for at least ½ hour. Heat broiler or grill. Cook about 30-45 minutes, depending on size of chicken pieces. Baste frequently with barbecue sauce. Test for doneness by pricking chicken with skewer; if juice runs clear, chicken is done. Heat remaining sauce and serve separately.
Creative Cooking: Poultry, typed by Carolyn Shaw 1-95 From the database of Judi M. Phelps jphelps@..., juphelps@..., or jphelps@...