Barbecued Chicken
(from Lucianolinda’s recipe box)
Sauce is also good on turkey halves, Cornish game hens, pork ribs and short ribs.
Source: Taste of Home magazine
Serves 4 peopleCategories: Poultry- Chicken
Ingredients
- 1 frying chicken, cut up, 3 to 3 1/2 lbs.
- Sauce:
- 3 Tbsp. finely chopped onions
- 1 Tbsp. water
- 3 Tbsp. brown sugar
- 1 Tbsp. cornstarch
- 1 Tbsp. orange juice
- 1 Tbsp. red wine vinegar
- Dash tobacco sauce
- 1 Tbsp. dry mustard
- 1/2 tsp. black pepper
- 1 tsp. dry sage leaves
Directions
-
Wash chicken pieces. Pat dry with paper towels. Set aside. Keep at room temperature for at least 1 hour before grilling.
-
In a large saucepan, combine the onion, water, brown sugar, cornstarch, orange juice, vinegar, tomato sauce and all spices and remaining ingredients except the sage leaves.
-
In a large saucepan, combine the onion, water, brown sugar, cornstarch, orange juice, vinegar, tomato sauce and all spices and remaining ingredients except sage leaves.
-
Bring to a boil. Simmer sauce, uncovered, for about 10 minutes, stirring until it thickens. Add sage leaves.
-
Prepare coals. When ash is gray, place chicken pieces on rack.
-
Baste with sauce.
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Grill chicken about 6 inches from hot coals for 35 to 45 minutes, turning and basting frequently until chicken is tender and juices run clear when pieces are pierced with a fork.