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Wednesday, April 23, 2014

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Perfect BBQ Chicken

Perfect BBQ Chicken
Chili sauce, red-wine vinegar, yellow onion, Worcestershire sauce, mustard, black and hot pepper sauce lay the groundwork for a phenomenal barbecue sauce.
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At a glance
Main Ingredient
Cooking Method
Difficulty
Course/Dish
Makes
4 servings
Ingredients
    2 1/2 lb. frying chicken, skinned and cut into 8 pieces
    Marinade:
    2/3 cup chili sauce
    1/4 cup red-wine vinegar
    1/4 cup water
    3 tbsp. finely chopped yellow onion
    3 tbsp. Worcestershire sauce
    1 tbsp. vegetable oil
    2 tsp. dry mustard
    1/4 tsp. salt
    1/8 tsp. freshly ground black pepper
    1/8 tsp. hot pepper sauce
Methods/steps
Heat oven to 350 degrees. Spray a 13-x 9-inch baking pan with vegetable cooking spray. While ribs are simmering, prepare the marinade. In a large, shallow glass or ceramic dish, combine the ketchup, vinegar, honey, soy sauce, garlic, thyme, and red pepper. Mix well. To prepare sauce, in a small saucepan, combine chili sauce, vinegar, water, onion, Worcestershire sauce, oil, mustard, salt, pepper, and hot pepper sauce. Bring mixture to a boil over medium heat. Reduce heat to “low”; simmer for 10 minutes. Place chicken in prepared pan. Brush half of sauce over chicken. Bake, uncovered, until no longer pink and juices run clear when meat is pierced with the tip of a knife, about 45 minutes. Brush with remaining sauce every 15 minutes. Serve immediately.
Additional Tips
Ready in 1 hour
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