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Labor Day: Sweet and Spicy Barbecued Chicken

Source of Recipe


From "The White Dog Cafe Cookbook" by Elizabeth Fitzgerald



List of Ingredients



• 8 Tbsp (1 stick) unsalted butter
  
• 2 cups minced yellow onions
  
• 2 Tbsp minced garlic
  
• 2 tsp minced chipotle pepper in adobo
  
• 1 cup catsup
  
• 1 cup fresh orange juice
  
• ¼ cup plus 2 Tbsp honey
  
• 2 tsp Dijon mustard
  
• 2 Tbsp cider vinegar
  
• 2 tsp Worcestershire sauce
  
• 2 tsp dried thyme
  
• ½ tsp ground allspice
  
• ½ tsp salt
  
• 2 whole chickens, cut into serving pieces
  






Instructions



1. In a nonreactive saucepan set over medium heat, melt the butter. Add the onions and cook for 1 minute. Add the garlic and cook 4 minutes. Stir in the chipotle, catsup, orange juice, honey, mustard, vinegar, Worcestershire, thyme, allspice and salt. Simmer until thick, about 10 minutes. Let cool to room temperature.
   
   
2. Place the chicken pieces in a shallow dish. Pour half of the barbecue sauce on top; cover and reserve the remaining barbecue sauce. Turn to coat the pieces thoroughly. Cover and refrigerate for at least 2 hours or up to overnight.
   
   
3. Prepare a charcoal grill. Lightly oil the grill rack.
   
   
4. Grill the chicken over hot coals, turning occasionally and basting with the marinade, until cooked through, about 15 minutes.
   
   
5. Meanwhile, warm the reserved barbecue sauce in a pan. Serve on the side with the hot grilled chicken. Also, you can use this sauce to barbecue ribs, pork chops, lamb or duck.
   
   Serves 4 to 6