Hot Fourth Of July Barbecued Chicken
Serving Size : 4
Ingredients for prepare Hot Fourth Of July Barbecued Chicken
:
| Amount | Measure | Ingredient - Preparation Method |
| 2 | | frying chickens - cut in half and |
backbones removed
hot fourth of july barbecued chicken |
| 1 | cup | apple wood chips |
=== hot barbecue sauce ===
hot fourth of july barbecued chicken |
| 5 | | bacon slices |
| 2 | tablespoons | oil |
| 2 | large | garlic cloves - minced |
| 1 | cup | catsup |
| 1/3 | cup | red wine vinegar |
| 1 | medium | onion - chopped |
| 1 | cup | dry red wine |
| 1 | teaspoon | Worcestershire sauce |
| 2 | tablespoons | hoisin sauce |
| 1 | tablespoon | hot chili paste |
recipe Hot Fourth Of July Barbecued Chicken
To make the barbecue sauce: In
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a small skillet, cook the bacon over medium-low heat until it is crisp; remove the
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bacon to paper towels to drain. In a medium saucepan, heat the oil and sautй the
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garlic until it is translucent. Add the catsup, vinegar, onion, red wine,
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Worcestershire sauce, hoisin sauce, and chili paste to the saucepan. Crumble the bacon and
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add it to the sauce. Add lemon juice, salt, and pepper to taste.
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Reserving a small amount of sauce to brush over the chicken, place
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the saucepan over low heat, cover, and let sauce cook for 1 to
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2 hours to develop flavors, stirring occasionally. Meanwhile, light a charcoal fire in a grill with
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a cover. Brush the chicken lightly with the reserved barbecue sauce mixture. Let the chicken sit at room temperature for
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at least 30 minutes before grilling. Soak the apple wood chips in cold water to cover for at least 30
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minutes before grilling. Place the chicken halves on the cooking rack over red-hot coals and
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sear them on both sides for a total of about 5 minutes.
Hot Fourth Of July Barbecued Chicken
Drain the apple chips and sprinkle them evenly over the coals. Turn the halves bone side down, cover the grill,
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partially close the upper vents, and cook for 30 minutes. Turn the halves skin side down and cook for
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another 5 minutes (a total of 40 minutes), or until the juices run clear when a
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thigh is pierced with a sharp knife, or a thermometer inserted in the
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inside of a thigh reaches 175 to 180 degrees. Turn the chicken, brush with the cooked barbecue sauce,
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turn it skin side down again, cover, and cook for another 2 to 5 minutes, or until the
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sauce browns and glazes the chicken. Transfer the chicken from the grill to a plate and cover it with
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aluminum foil. Let the chicken sit at room temperature for 10 minutes or in a very
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low oven for up to 20 minutes. Pour the juices from the cooked chicken plate into the
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barbecue sauce. Pour the sauce into a bowl, and serve the sauce alongside the chicken. This
Hot Fourth Of July Barbecued Chicken
recipe serves 4 to 6. Comments: Here is an updated version of the
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classic American barbecue sauce with Asian ingredients to give it a little more complexity. This recipe makes
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a thick, sweet-hot sauce to spread over mesquite-smoked grilled chicken. Serve with grilled unpeeled potato wedges and
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shredded red and green cabbage in vinaigrette. Recipe Source: CHICKEN ON THE GRILL
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by David Barich and Thomas Ingalls
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