Brad borel's chicken w/white b-b-q sauce
4 Servings
Ingredients
| Quantity | 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 | Whole broiler-fryer chicken breasts; split | |
| 1 | cup | Onion; minced |
| 1 | cup | Oil |
| 2 | 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 |
Directions
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