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Barbecued Chicken is today's recipe from NYC Chef Dr. Delicious.
Chef recipes from an Italian chef, French chef, and Haute Cuisine chef's collection.
Recipes include Chocolates, Desserts, Salads, Soups, Chicken, Salmon, Steaks, Meats, Beef, Lamb, Veal, Pork, Filet, Sole, Rice & Pasta. Edited by New York City Chef.
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1 tablespoon vegetable oil
1/2 medium onion, finely chopped
1 garlic clove, minced
1 can (6 ounces) tomato paste
1/3 cup molasses
1/4 cup plus 2 tablespoons distilled white vinegar
2 tablespoons Dijon mustard
1 1/2 teaspoons sugar
1 1/2 teaspoons hot pepper sauce
1 teaspoon paprika
1 teaspoon salt
1/2 teaspoon ground ginger
Two 3 pound chickens, each cut into 8 pieces
Light a grill or preheat the broiler. In a medium non-reactive saucepan, heat the oil over moderately low heat. Add the onion and cook, stirring, until softened, about 3 minutes. Add the garlic and cook for 1 minute longer. Stir in the tomato paste, molasses, vinegar, mustard, sugar, hot pepper sauce, paprika, salt, ginger and 1 1/4 cups of water. Cover partially, increase the heat to moderate and simmer until thickened, about 20 minutes. (Sauce can be made up to 1 week ahead and stored in refrigerator.) Place the chicken pieces away from the hottest part of the grill, cover and grill, turning 2 to 3 times, until almost cooked (about 30 minutes). Or broil the chicken turning, for about 25 minutes. Brush on the sauce and grill or broil the chicken turning and basting with the sauce 2 or 3 more times, until juices run clear, 10 to 15 minutes longer. Makes 4 to 6 servings.
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