Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| ¼ cup | Packed light brown sugar |
| 2 tablespoons | Chili powder |
| 2 teaspoons | Salt |
| 1½ teaspoon | Fresh coarse ground white pepper; black is ok, too |
| ½ teaspoon | Paprika |
| 2 \N | Whole broiler-fryer chicken breasts; split |
| 1 cup | Onion; minced |
| 1 cup | Oil |
| 2 \N | Cloves garlic; curs |
| 2 tablespoons | Packed light brown sugar |
| 1 tablespoon | Minced parsley |
| 1 teaspoon | Fresh coarse ground white pepper |
| ½ teaspoon | Salt |
| ¼ teaspoon | Oregano |
| 1 pinch | Tarragon |
| ½ cup | White wine |
| ¼ cup | White wine vinegar |
| ¼ cup | Butter or margarine; cut in pieces |
CHICKEN
B-B-Q SAUCE
B-B-Q Sauce: In heavy saucepan saute onions in oil until just tender. Stir in remaining ingredients. Simmer, stirring occasionally, 30 minutes. Remove from heat; let stand until fats rise. Gently tip saucepan; drain off oil and butter to use for basting. Whirl sauce in blender or processor until smooth. Heat gently before serving. Makes 1 cup.
Chicken: In small bowl mix sugar, chili powder, salt, pepper and paprika; rub over chicken, coating well. Wrap each breast in plastic wrap; refrigerate at least 3 hours or overnight. Bring to room temperature; place skin side up in large shallow baking dish, leaving space between pieces.
Brush with oil mixture skimmed from B-B-Q sauce. Bake in preheated 425F degree oven, basting occasionally, about 14 minutes or just until chicken is opaque throughout. Serve with White B-B-Q Sauce.
NOTES : Barbecueing master Brad Borel created this original sauce from a traditional Southern recipe. Serve with green or Italian beans and beer.
Recipe by: Woman's Day Magazine Posted to MC-Recipe Digest V1 #991 by Carrie <carriejmclain@...> on Janusday,, ary 07, 1998