Post by chief_cook2 on Aug 27, 2002 20:54:24 GMT -6
10 lbs. bone-in-chicken parts,skin removed if you like
1 tbsp. olive oil
1 jumbo onion(12oz),chopped
1 tbsp. grated,peeled fresh ginger
3 garlic cloves,crushed with garlic press
1/4 cup chili powder
1 can(28oz) whole tomatoes in puree
1/2 cup cider vinegar
1/4 cup packed brown sugar
1/4 cup light(mild) molasses
3 tbsp. Dijon mustard
2 tbsp. Worchestershire sauce
1 tsp. salt
Preheat oven to 425 degrees. Place chicken pieces in large roasting pan(17 in x 11 1/2 in) Cover tightly with foil. Bake 1 hour or until juices run clear when thickest part of chicken is pierced with tip of knife. Transfer chicken to large platter; cover and refrigerate until ready to grill.
Meanwhile, in 5 to 6 quart saucepot, heat oil over medium heat until hot.(Do not use a smaller pan; sauce bubbles up and splatters during cooking-- the deeper the pan ,the better.)Add onion and ginger, and cook 10 minutes or until onion is tender and golden,stirring occasionally. Add garlic and chili powder, and cook 1 minute longer, stirring.
Remove saucepot from heat; stir in tomatoes with their puree and remaining ingredients.
Spoon about 1/3 of sauce into blender. At low speed, blend sauce until smooth. Pour sauce into bowl; repeat with remaining sauce. Return sauce to saucepot; heat to boiling over high heat. reduce heat to mrdium and cook partially covered 10 minutes, stirring occasionally.
Cover and refrigerate sauce if not using right away. Sauce will keep up to 1 week in refrigerator or up to 2 months in freezer. Makes about 4 1/2 cups.
When ready to grill, place chicken on grill over medium heat and cook for 10 minutes, turning over once. Brush barbecue sauce until sauce is hot and bubbly and chicken is heated through.
Serves10 people.
1 tbsp. olive oil
1 jumbo onion(12oz),chopped
1 tbsp. grated,peeled fresh ginger
3 garlic cloves,crushed with garlic press
1/4 cup chili powder
1 can(28oz) whole tomatoes in puree
1/2 cup cider vinegar
1/4 cup packed brown sugar
1/4 cup light(mild) molasses
3 tbsp. Dijon mustard
2 tbsp. Worchestershire sauce
1 tsp. salt
Preheat oven to 425 degrees. Place chicken pieces in large roasting pan(17 in x 11 1/2 in) Cover tightly with foil. Bake 1 hour or until juices run clear when thickest part of chicken is pierced with tip of knife. Transfer chicken to large platter; cover and refrigerate until ready to grill.
Meanwhile, in 5 to 6 quart saucepot, heat oil over medium heat until hot.(Do not use a smaller pan; sauce bubbles up and splatters during cooking-- the deeper the pan ,the better.)Add onion and ginger, and cook 10 minutes or until onion is tender and golden,stirring occasionally. Add garlic and chili powder, and cook 1 minute longer, stirring.
Remove saucepot from heat; stir in tomatoes with their puree and remaining ingredients.
Spoon about 1/3 of sauce into blender. At low speed, blend sauce until smooth. Pour sauce into bowl; repeat with remaining sauce. Return sauce to saucepot; heat to boiling over high heat. reduce heat to mrdium and cook partially covered 10 minutes, stirring occasionally.
Cover and refrigerate sauce if not using right away. Sauce will keep up to 1 week in refrigerator or up to 2 months in freezer. Makes about 4 1/2 cups.
When ready to grill, place chicken on grill over medium heat and cook for 10 minutes, turning over once. Brush barbecue sauce until sauce is hot and bubbly and chicken is heated through.
Serves10 people.