Barbecue Chicken 1
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Ingredients:
- 2 tablespoon olive oil
- 1 onion (large chopped)
- 2 tomato ((15 oz each) cans sauce)
- 1 cup vinegar (red wine )
- 1/2 cup molasses (light )
- 1/4 cup worcestershire sauce
- 1/3 cup brown sugar ( packed)
- 1/4 teaspoon cayenne pepper (ground red )
- 2 chicken (s quartered)
- 1 onion (large chopped)
- 2 tomato ((15 oz each) cans sauce)
- 1 cup vinegar (red wine )
- 1/2 cup molasses (light )
- 1/4 cup worcestershire sauce
- 1/3 cup brown sugar ( packed)
- 1/4 teaspoon cayenne pepper (ground red )
- 2 chicken (s quartered)
In a 10 inch skillet, heat olive oil over medium heat. Add onion and cook until tender, about 10 minutes. Stir in tomato sauce, vinegar, molasses, Worcestershire, brown sugar, and cayenne pepper; heat to boiling over high heat. Reduce to medium low and cook, uncovered for 45 minutes or until sauce thickens slightly. You can keep this sauce refrigerated for up to 2 weeks, covered. Reserve 1 1/2 cups sauce to serve with grilled chicken. Place chicken quarters on grill over medium heat; cook 20 to 25 minutes, turning chicken once. Generously brush chicken with some of the remaining barbecue sauce; cook 20 minutes longer, turning pieces often and brushing with sauce frequently until juice runs clear when chicken is pierced. Serve with reserved sauce.
Techniques:
boiling
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