Red chile and orange barbecued chicken

1 Servings

Ingredients

Quantity Ingredient
¼ cup Vegetable oil
½ cup Onion, minced
3 Cloves garlic, minced
3 tablespoons Chile powder, medium hot, unblended
2 Bay leaf
1 tablespoon Dry mustard
1¼ teaspoon Dried thyme
1 teaspoon Ground ginger
1 teaspoon Curry powder
1 teaspoon Ground pepper
¾ teaspoon Cayenne pepper
1¾ cup Catsup
1 cup Orange juice
¼ cup Lemon juice
¼ cup Light molasses
2 tablespoons Worcestershire sauce
2 tablespoons Soy sauce
2 pounds Broiler-fryer chicken, cut and skinned

Directions

Heat the oil in a heavy saucepan over low heat. Add the next 10 ingredients, cover and cook 10 minutes, stirring occasionally. Uncover, add catsup, juices, molasses, Worcestershire sauce and soy sauce. Simmer until sauce is reduced to 3 cups, stirring often, about 20 minutes. Chill 24 hours. Prepare barbecue (medium high).. Position at least 6 inches above the heat soource. Set aside 2 cups sauce to serve with the chicken. Place chicken on rack. Cover, cook 5 minutes. Turn chicken and cook 5 minutes.

Brush with sauce . Cook until cooked through, turning and brushing on more sauce every 5 minutes, about 30 minutes total. Serve chicken, passing sauce seperately.

Posted to EAT-L Digest 13 Apr 97 by Walt Gray <waltgray@...> on Apr 14, 1997

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