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Old-Fashioned Barbecue Chicken




Source of Recipe


Marla


List of Ingredients




Serves 8.

1 1/2 c. ketchup
1 c. light brown sugar
1/2 c. red wine vinegar
1/2 c. water
1/4 c. Worcestershire sauce
2 1/2 tbsp. dry mustard, sifted to remove any lumps
2 tsp. paprika
2 tsp. Tabasco sauce
2 tsp. salt
1 1/2 tsp. freshly ground black pepper
2 (3 1/2-lb.) broiler-fryer chickens, each cut into 2 wings, 2 breasts, 2
thighs, 2 legs (save extra parts for another use)
Vegetable oil for oiling grill rack
1 bunch watercress for garnish, optional



Recipe



In medium bowl, whisk together ketchup, brown sugar, vinegar, 1/2 cup water,
Worcestershire sauce, mustard, paprika, Tabasco sauce, salt and pepper until
well blended. Remove 1 1/2 cups of this mixture and cover and refrigerate
it. (This reserved mixture will be used later as a sauce for the grilled
chicken.)

Place chicken pieces in a large, nonreactive shallow dish or in extra-large,
self-sealing plastic bags. Add remaining marinade and mix well to coat each
piece. Refrigerate 6 hours or overnight, turning several times.

When ready to grill, oil a grill rack and arrange 4 to 5 inches from heat
source. Prepare a medium fire, place thighs and legs on grill and cook 10
minutes. Then add breasts and wings. Cover grill, leaving any vents open,
and cook, turning chicken pieces often, until skin is charred lightly and
flesh is cooked through, about 30 to 35 minutes more. Watch carefully.
Should chicken pieces start to burn, move them to a cooler part of the grill
to finish cooking.

When done, juices should run clear when chicken pieces are pierced with a
sharp knife. (Internal temperature for breasts should be 170 degrees and 180
degrees for thighs, legs and wings.) Place cooked chicken on a large serving
plate and cover loosely with foil.

Heat reserved marinade in a small saucepan over medium heat until hot.
Remove foil from chicken and brush each piece generously with heated sauce.
Transfer remaining sauce to a small serving bowl.

Garnish chicken platter with several bouquets of watercress, if desired, and
serve with additional sauce on the side.