Alabama Smoky Barbecued Chicken
>it looks like i am having about 8-10 people for the foourth of july. i 
>would like to do something interesting and different but not too hard for 
>a beginning cook. what recipes would you have which would be good for 
this is great for a crowd. i always get asked for the recipe when i 
make it! it's moderately spicy, so if you don't like it hot, cut 
back a little on the ground chile. 
(from _finger lickin', rib stickin', great tastin', hot & spicy 
barbecue_ by jane butel) 
8   3 to 4-pound chickens, quartered or cut into serving pieces
4 cup  tomato sauce
1/2 cup  light soy sauce
1/2 cup  white or apple cider vinegar
12 oz.  beer
2 tsp  salt
1 Tbsp  pure ground hot red chile
1 Tbsp  freshly ground black pepper
3 large  cloves garlic, finely minced
place the chicken pieces in large oiled baking pans, skin-side up, 
and bake at 450 degrees for 45 minutes. meanwhile, combine the rest 
of the ingredients in a 2-quart saucepan and simmer, uncovered, over 
low heat for 20 minutes. remove from heat and stir to combine well. 
remove chicken from the oven and pour off the collected pan juices. 
reserve one cup and add to sauce. bring sauce to a boil, then lower 
heat and simmer for another 15 minutes. pour the sauce over the 
chicken (still in the pans) and marinate for one hour, basting 
frequently with the sauce. 
prepare the grill. when coals are ready, arrange them evenly on 
either side of the grate, and place a drip pan in the middle. add 
some soaked wood chips for more smoke. remove chicken from marinade, 
saving the sauce for basting and serving at the table. place the 
chicken on the grill, skin-side up, centered over the drip pan. 
cover the grill. baste chicken frequently as it cooks. turn it 
after 30 minutes. continue grilling, basting often, for 60 to 70 
minutes, or until it is very tender and smoky. serve with the 
remaining sauce. serves 12 to 15. 
visit my cooking stuff page... 
(remove the spam.begone from my address to reply) 
(ID: 7170) Mirror: Tue, Jun 29, 2004

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