Yield: 1 servings
Measure | Ingredient |
---|---|
3 pounds | Chicken; cut up |
2 cups | Chicken Broth |
1 tablespoon | Brown Sugar |
¼ cup | Apple Cider Vinegar |
¼ cup | Catsup |
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) |
1 teaspoon | Salt |
\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.