Alabama Smoky Barbecued Chicken
Source of Recipe
"Finger Lickin', Rib Stickin', Great Tastin', Hot & Spicy Barbecue" by Jane Butel
List of Ingredients
8 (3 to 4 lb.) chickens, quartered or cut into serving pieces
4 cups tomato sauce
1/2 cup light soy sauce
1/2 cup white or apple cider vinegar
12 oz. beer
2 tsp. salt
1 Tbs. pure ground hot red chile
1 Tbs. freshly ground black pepper
3 large cloves garlic, finely minced Recipe
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.
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