Yield: 1 servings
|3 pounds||Chicken; cut up|
|2 cups||Chicken Broth|
|1 tablespoon||Brown Sugar|
|¼ cup||Apple Cider Vinegar|
|1 tablespoon||Dry Mustard|
|½ teaspoon||Garlic Powder|
|1 teaspoon||Worcestershire Sauce|
|2 tablespoons||Tomato Paste|
|¼ teaspoon||Ground Cloves|
|1 teaspoon||Chili Powder|
|¼ teaspoon||Cayenne Pepper; (More or Less)|
|\N \N||Enough Water to Cover Chicken|
The day before you plan on grilling the chicken, put sugar and vinegar in a stainless pot that is large enough to hold the chicken and bring to a medium heat on the stove...Dont put the chicken in just yet..Cook the vinegar/sugar solution until it reaches the consistency of a lite table syrup...Generally this is around 8-10 minutes... After it reaches this stage, add the broth, and the rest of the ingredients and slowly bring to a boil..Stirring ever so often...Add the chicken after it starts to boil and cook for about 10-12 minutes...Remove from heat and remove the chicken...Place chicken in a large freezer bag and refrigerate....Return the sauce to the heat and cook over a medium heat until it reduces to a thick syrup....Remove and refrigerate until ready to grill...
The next day, fire up the grill or smoker and cook until done over indirect heat... I used the Sassafras pellets, but imagine some of the others will be quite tasty also...Heat up the remaining BBQ sauce from yesterday and either baste/turn/baste about 10 minutes before serving or serve chicken as is with the hot BBQ sauce as a side...(my preference)...
Posted to bbq-digest by "Ron Odum" <rodum@...> on Oct 13, 1999, converted by MM_Buster v2.0l.