Barbecued Chicken
Serving Size : 4
Ingredients for prepare Barbecued Chicken
:
| Amount | Measure | Ingredient - Preparation Method |
| 3 | pounds | chicken - cut into 8 pieces, |
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removed
barbecued chicken |
| 8 | | skinless chicken breasts or - thighs |
| 1/3 | cup | tomato ketchup |
| 1/4 | cup | hoisin sauce |
| 1 | tablespoon | cider vinegar |
| 1 | tablespoon | unsulfured molasses |
| 1 | teaspoon | reduced-sodium soy sauce |
| 1 | teaspoon | Chinese chili paste with - garlic |
recipe Barbecued Chicken
Precooking the chicken in the microwave or gently
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poaching it on the stovetop before finishing it on the grill ensures that
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the meat is cooked through but the sauce is not charred If you
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like a hotter sauce, increase the amount of chili paste. Arrange chicken pieces in a micro-proof dish,
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with the thickest parts toward the outside of the dish. Cover with vented plastic
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wrap and microwave at HIGH (100%) 8 to 10 minutes, or until tender, turning pieces twice.
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Alternatively, in a wide sauce-pan, cover chicken with cold water and bring to a simmer, skimming off any froth.
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Simmer gently until chicken is tender, 10 to 12 minutes. Meanwhile, prepare the grill or preheat the broiler.
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In a small bowl, whisk together remaining ingredients. With tongs, remove the chicken from the dish
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or sauce pan and brush both sides generously with barbecue sauce. Grill over medium-high
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heat or broil, basting with the barbecue sauce often, until the chicken is glazed on the
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outside and no longer pink inside, about 5 minutes on each side. From an article by
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Susanne A. Davis, The San Mateo Times, 5/25/93.
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