Red chili and orange barbecued chicken - bon appetit
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ⅓ | cup | Vegetable oil |
| ½ | cup | Minced onions |
| 3 | Garlic cloves, minced | |
| 3 | tablespoons | Medium-hot pure unblended chili powder (such as pasilla or Hungarian hot paprika) |
| 2 | Bay leaves | |
| 1 | tablespoon | Dry mustard |
| 1¼ | teaspoon | Dried thyme |
| 1¼ | teaspoon | Ground ginger |
| 1 | teaspoon | Curry powder |
| 1 | teaspoon | Ground pepper |
| ¾ | teaspoon | Dried crushed red pepper |
| 1¾ | cup | Catsup |
| 1 | cup | Fresh orange juice |
| ¼ | cup | Fresh lemon juice |
| ¼ | cup | Light (unsulfured) molasses |
| 2 | tablespoons | Worcestershire sauce |
| 2 | tablespoons | Soy sauce |
| 2 | 4-lb chickens, each cut into 6 pieces, skinned if desired | |
Directions
Heat oil in heavy saucepan over low heat. Add next 10 ingredients; cover and cook 10 minutes, stirring occasionally. Uncover; add catsup, juices, molasses, Worcestershire sauce and soy sauce. Simmer until sauce is reduced to 3 C, stirring often, about 20 minutes.
Chill 24 hours.
Prepare barbecue (medium-high heat). Position grill rack at least 6 inches above heat source. Set aside 2 C sauce to serve with chicken.
Place chicken on rack. Cover; cook 5 minutes. Turn chicken over; cover and cook 5 minutes. Brush with sauce. Cook chicken until cooked through, turning and brushing with sauce every 5 minutes, about 30 minutes. Serve chicken, passing 2 C sauce separately.
Bon Appetit/July/94 Scanned & edited by Di Pahl & <gg>