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Chicken with Sweet Pepper Sauce




Source of Recipe


Internet


List of Ingredients




Sweet Pepper Sauce (see below)
1/3 cup cider vinegar
2 tablespoons water
2 tablespoons margarine or butter
1 clove garlic -- finely chopped
1/4 teaspoon pepper
3 pounds whole broiler-fryer chicken -- (3 to 3 1/2-pounds)

SWEET PEPPER SAUCE
2 medium red bell peppers
12 fresh basil leaves -- (12 to 15)
OR
2 teaspoons dried basil leaves
8 whole Kalamata or ripe olives -- pitted
1 clove garlic
1 tablespoon balsamic or cider vinegar
1/8 teaspoon salt
1/8 teaspoon pepper


Recipe



Prepare Sweet Pepper Sauce.

Mix vinegar, water, margarine, garlic and pepper in small 1-quart saucepan. Cook over low heat 5 minutes, stirring occasionally. Cool completely.

Brush grill rack with vegetable oil. Heat coals or gas grill for
indirect heat.

Fold wings of chicken across back with tips touching. Tie or skewer drumsticks to tail. Brush chicken with vinegar mixture. Insert barbecue meat thermometer so tip is in thickest part of inside thigh muscle and does not touch bone.

Cover and grill chicken, breast side up, over drip pan and 4 inches from LOW heat 1 3/4 to 2 1/4 hours, turning every 20 minutes and brushing with vinegar mixture, until thermometer reads 180F and juice of chicken is no longer pink when center of thigh is cut. Discard any remaining vinegar mixture. Yield: 6 servings.

Serve chicken with Sweet Pepper Sauce.

SWEET PEPPER SAUCE

Heat coals or gas grill for direct heat. Cut bell peppers lengthwise in half; remove stems and seeds. Flatten pepper halves with hand. Cover and grill peppers, skin sides down, 4 to 6 inches from HIGH heat 10 to 15 minutes or until skin is charred. Place charred peppers in paper or plastic bag; cool. Remove and discard skins. Place peppers and remaining
ingredients in food processor or blender. Cover and process about 1 minute or until smooth. Cover and let stand until serving. About 1 cup.