Red chili and orange barbecued chicken - bon appetit

8 servings

Ingredients

Quantity Ingredient
⅓ cup Vegetable oil
½ cup Minced onions
3 Garlic cloves, minced
3 tablespoons Medium-hot pure unblended chili powder (such as pasilla or Hungarian hot paprika)
2 Bay leaves
1 tablespoon Dry mustard
1¼ teaspoon Dried thyme
1¼ teaspoon Ground ginger
1 teaspoon Curry powder
1 teaspoon Ground pepper
¾ teaspoon Dried crushed red pepper
1¾ cup Catsup
1 cup Fresh orange juice
¼ cup Fresh lemon juice
¼ cup Light (unsulfured) molasses
2 tablespoons Worcestershire sauce
2 tablespoons Soy sauce
2 4-lb chickens, each cut into 6 pieces, skinned if desired

Directions

Heat oil in heavy saucepan over low heat. Add 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 C, stirring often, about 20 minutes.

Chill 24 hours.

Prepare barbecue (medium-high heat). Position grill rack at least 6 inches above heat source. Set aside 2 C sauce to serve with chicken.

Place chicken on rack. Cover; cook 5 minutes. Turn chicken over; cover and cook 5 minutes. Brush with sauce. Cook chicken until cooked through, turning and brushing with sauce every 5 minutes, about 30 minutes. Serve chicken, passing 2 C sauce separately.

Bon Appetit/July/94 Scanned & edited by Di Pahl & <gg>

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