Zesty barbecued chicken

8 servings

Ingredients

Quantity Ingredient
¼ cup (1/2 stick) butter
¼ cup Prepared horseradish
¼ cup Catsup
¼ cup Vinegar
2 tablespoons Lemon juice
2 tablespoons Worcestershire sauce
1 To 1 1/2 teaspoons bottled hot pepper sauce
2½ pounds To 3-pound broiler-fryer chickens, quartered

Directions

From : Sallie Krebs, Sat 06 Aug 95 04:00, Area: COOKING The addition of butter to this barbecue sauce is quite the culinary discovery. Once you've experienced this sauce's buttery richness, you'll make it the specialty of your house.

For sauce, combine butter, horseradish, catsup, vinegar, lemon juice, Worcestershire sauce, and hot pepper sauce in small saucepan. Bring to boiling, stirring occasionally. (Or, micro-cook on 100% power [high] 1 to 1½ minutes.) Remove from heat; set aside.

Remove skin from chickens, if desired. Rinse chicken; pat dry with paper towels.

Place the chicken quarters, bone sides up, on grill rack directly over medium coals. Grill, uncovered, 40 to 50 minutes or until chicken pieces are tender and no longer pink, turing once after 20 minutes and brushing frequently with sauce during last 10 minutes of grilling.

Makes 8 servings.

Source: Midwest Living, August 1995

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