Hotter than hell bbq chicken
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Bacon drippings |
| 1 | tablespoon | Maple syrup |
| 1 | cup | Chopped onion |
| 4 | Cloves (large) garlic; minced | |
| 1 | Bottle (44-oz) ketchup | |
| ¼ | cup | Cider vinegar |
| ¼ | cup | Dark molasses |
| ¼ | cup | Worcestershire sauce |
| ½ | cup | Flat beer |
| 2 | tablespoons | Dijon-style mustard |
| 1 | tablespoon | Liquid smoke |
| 1 | teaspoon | Pequin quebrado |
| 1 | teaspoon | Frsh ground black pepper |
| 1 | tablespoon | Minced pickled jalapenos |
| 2 | (3-lb) broiler-fryer chickens; cut for frying | |
Directions
To make barbecue sauce, melt bacon drippings in a heavy, 3-quart or larger pot. Add maple syrup, onion and garlic and cook 3 minutes. Add ketchup, vinegar, molasses, Worcestershire sauce, beer, mustard, liquid smoke, pequin and jalapenos. Stir well, cover & simmer 30 minutes. Meanwhile, preheat oven to 400. Place chicken pieces, skin side up, in 2 large, shallow roasting pans. Bake 30-40 minutes or until skin in parched, turn over, reduce oven to 350. Generously baste each piece with sauce, using 3 cups of sauce; bake 15 minutes longer. Turn; baste skin side with pan drippings and 1 cup more sauce. Bake 20 to 30 minutes longer, until sauce is glazed and tips of chicken are browned. Makes 8-12 servings. For really hot sauce, increase pequin up to 1 tablespoon and jalapenos up to 3 tablespoons!
From the <Hotter Than Hell!>, by Jane Butel, ISBN 0-89586-646-3 (0-89586-542-4 paperback). Downloaded from Glen's MM Recipe Archive, .