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Chicken Of The Winds




Source of Recipe


Jan Carlton


List of Ingredients




* 1 (8-ounce) can tomato sauce
* 1/4 cup light or dark brown sugar, firmly packed
* 1/4 cup unsweetened pineapple juice
* 1½ teaspoons prepared yellow mustard
* 1½ teaspoons Worcestershire sauce
* 1½ teaspoons reduced-sodium soy sauce
* Pinch of salt or to taste
* 1 (2 ½ to 3-pound) broiler/frying chicken or 1 package Pick-of-the-Chick,
or 4 chicken breasts, or 8 chicken half-breasts, or assorted chicken pieces (wings, drumsticks, drumettes, thighs, etc.)
* Sprigs of fresh parsley and grilled or broiled fresh pineapple and/or mango slices for garnish

Recipe



In a small heavy saucepan, combine the first 7 ingredients, blending well. Bring mixture to a boil over moderate heat; reduce temperature and simmer over low to moderate heat, uncovered, for 20 minutes.

Arrange chicken pieces, bone-side or inside down, on highest level of grill. Grill over slow charcoal coals (very ash gray and glowing) or at low to medium setting of a gas grill for 25 to 30 minutes, basting chicken pieces frequently with prepared barbecue sauce. (If additional charcoal is needed, warm coals at side of grill before adding to fire.)

Turn chicken pieces (over), skin-side down (or up side, if skin is removed), and grill for about 10 minutes, basting pieces with sauce. Turn (over) chicken pieces again, bone-side-down; baste liberally with prepared barbecue sauce, and continue grilling 20 to 25 minutes or until chicken pieces are done and fork tender, basting frequently with sauce. Be careful not to burn chicken pieces. Reheat remaining sauce in a small heavy saucepan at the side of the grill or over low heat of a range to pass in a sauceboat for those who like extra sauce. Garnish each serving with a sprig of parsley and a grilled or broiled slice of fresh pineapple and/or mango.

Or, arrange chicken pieces in a 13 x 9 x 2-inch baking pan; liberally brush chicken pieces with prepared sauce. Bake, uncovered, in a preheated moderate oven (350 degrees F.) for 45 to 50 minutes or until chicken pieces are fork tender, turning (over) and basting chicken pieces frequently with sauce. Serve and garnish as previously directed.

Note: For those who like a lot of sauce, double the amount of the sauce ingredients; simmer for 25 to 30 minutes. May store any left-over sauce in a tightly sealed glass jar or plastic container in the refrigerator for up to two weeks.

Note: May remove skin of chicken pieces, if desired.

Serves 4.