Southern barbequed chicken

Yield: 1 Servings

Measure Ingredient
⅓ cup Brownulated Brown Sugar (I used regular...not too tightly packed, as my guess is the "regular" type is a bit more concentrated in flavor)
¼ cup Butter or margarine
¼ cup Cider vinegar
¼ cup Worcestershire sauce
1 Lemon; thinly sliced
1 tablespoon Dijon mustard
1 Clove garlic; minced
⅛ teaspoon Hot sauce
1 tablespoon Cornstarch
1 Chicken; cut into pieces

I found this recipe in a booklet I had sent away for I'm not telling how many years ago from Domino Brownulated Sugar (Brown sugar that is processed to be the consistency of regular granulated sugar). I think it's still available in the stores, but I didn't get it specifically...I used regular brown sugar. However, I did finally get around to trying this (with, of course, since I can't leave well enough alone, some minor adjustments listed at the end, and a bit of a different cooking method), and it was VERY good. Another keeper. I grilled the chicken on the outside grill, but it can be baked and broiled too (I ususally do that...bake my chicken first, and then put it under the broiler, baste and glaze it like that).

Anyway, it's good and different...this is not a tomato-based sauce. And for the person looking for a honey roasted chicken...see my notes on my additions at the end. I did add some honey (and marsala wine), and if you were to add more honey to taste, you'd have a really rich, wonderfully flavored honey chicken.

In a shallow dish, combine all ingredients except cornstarch & chicken. Add chicken and toss well to coat. Marinate in refrigerator for several hours or overnight. When ready to cook, remove chicken from marinade. Pour into saucepan and blend in cornstarch. Cook, stirring, until thickened and smooth. Place chicken in broiler or on grill about 4 inches from heat.

Broil 10 minutes, turning once. Baste wtih sauce, turning every 5 minutes and basting frequently until chicken is done. Serve with any remaining sauce. Makes 4 servings.

My notes:

I don't like to reuse marinade the chicken sat in...and I did this whole thing a bit differently. So here's my version.

I doubled the sauce recipe, and made it as is (did not go as far as the cooking step). I took about ⅓ of what I ended up with (including some of the lemon slices) , and put the chicken and sauce into a plastic bag (2 really, because the bags I have are small :)). I put the closed bag into a bowl in the fridge, and turned it every so often while it was marinating.

It's a lot easier this way, and MUCH easier to clean! While it was marinating, I took the remaining ⅔ of the sauce I had, and put that in a saucepan, along with about 3 tablespoons of honey, and 3 tablespoons of marsala wine. I then blended the cornstarch into this (a bit more than a tablespoon because of the added amount) and brought it to a boil, stirring constantly, and let it boil for a few seconds. I shut the heat off, and let this whole thing cool until I was ready to use it.

About one hour before I was ready to barbeque the chicken, I took it out of the fridge, and covered the bottom of a baking dish with aluminum foil. I dumped the contents of the plastic bag onto this, and covered the whole thing tightly with more aluminum foil, and then baked it in a 350 oven for about 40 minutes. I took this out of the oven, took the cover off, and let it cool until I could handle it and was ready to barbeque.

I barbequed the chicken on the grill, using the thickened sauce with the added honey and marsala to baste it, turning often. Just before serving, I basted quickly again. Posted to TNT - Prodigy's Recipe Exchange Newsletter by NAFY67C@... (DEBORAH EPSTEIN) on Jul 25, 1997

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