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    Hotter than Hell BBQ Chicken


    Source of Recipe


    Jane Butel's Hotter than Hell cookbook

    List of Ingredients





    1/4 cup bacon drippings + 1 tbl. maple syrup
    1 cup chopped onion
    4 large garlic cloves, minced
    44 ounces ketchup
    1/4 cup cider vinegar
    1/4 cup dark molasses
    1/4 cup Worcestershire sauce
    1/2 cup flat bear
    2 tablespoons coarse grained Dijon mustard
    1 tablespoon liquid smoke flavoring
    1 teaspoon piquin quebrando pepper
    1 teaspoon fresh ground black pepper
    1 tbl. finely minced pickled jalapeno
    pepper
    6 pounds chicken pieces

    Recipe



    To make the sauce, melt bacon drippings in a heavy 3-quart sauce pan. Then add onion and garlic and cook about 3 minutes. Add ketchup, vinegar, molasses, Worcestershire sauce, beer mustard, liquid smoke, piquin, pepper and jalapenos. Stir well and then cover and simmer 30 minutes to combine flavours. Meanwhile, preheat oven to 400ºF. Place chicken pieces, skin side up, in 2 large, shallow roasting pans.

    Bake 30-40 minutes or until skin is parched, then turn pieces over and reduce oven temperature to 350ºF. Generously baste each piece with sauce, using 3 cups of the sauce; bake 15 minutes longer. Turn; baste skin side with pan drippings and 1 cup more sauce. Bake 20 to 30 minutes longer or until sauce is glazed and tips of chicken pieces are lightly browned. For the Chinese steamed buns, make about 1/4 recipe, using chicken breasts. Let cool and then tear chicken into threads. Serves 8-12.

 

 

 

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