Bahama Chicken
The last big grill-out is just ahead (can Labor Day really be that close?). Give this one a try at the barbecue.
2 broiler-fryers, 2 1/2 pounds each, quartered
1 cup minced onion
1 clove garlic, minced
1/2 cup chili sauce
4 tablespoons cider vinegar
2 teaspoons Worcestershire sauce
1 teaspoon salt
1/2 teaspoon fresh-ground pepper
1/2 teaspoon dry mustard
4 tablespoons vegetable oil
Wash chickens, dry well, and place in a large shallow dish. Combine all remaining ingredients in a bowl and pour over chicken. Let stand at least one hour to season.
Remove chicken from marinade and place in a double-hinged wire broiling rack, skin side up, about 4 inches above hot coals. Grill, brushing several times with marinade, about 20 minutes. Turn, brush again with marinade, and grill 15 minutes longer, or until chicken is tender and richly glazed. Serves eight.
2 broiler-fryers, 2 1/2 pounds each, quartered
1 cup minced onion
1 clove garlic, minced
1/2 cup chili sauce
4 tablespoons cider vinegar
2 teaspoons Worcestershire sauce
1 teaspoon salt
1/2 teaspoon fresh-ground pepper
1/2 teaspoon dry mustard
4 tablespoons vegetable oil
Wash chickens, dry well, and place in a large shallow dish. Combine all remaining ingredients in a bowl and pour over chicken. Let stand at least one hour to season.
Remove chicken from marinade and place in a double-hinged wire broiling rack, skin side up, about 4 inches above hot coals. Grill, brushing several times with marinade, about 20 minutes. Turn, brush again with marinade, and grill 15 minutes longer, or until chicken is tender and richly glazed. Serves eight.
posted by Nightowl | 8/24/2006
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