Grilling Recipes
  Chicken Barbecue Recipe
  BBQ and Barbecue Recipes


Chicken Barbecue, Georgia-Style

1 1/2 C. tomato puree

1 C. cider vinegar

1/3 C. olive oil

1/3 C. Worcestershire sauce

1/2 C. firmly packed dark brown sugar

1/4 C. molasses

3 T. prepared mustard

2 t. minced garlic

Juice of 1 lemon

1 3- to 4-pound chicken, cut into serving pieces

Combine tomato puree, vinegar, oil, Worcestershire, sugar, molasses, mustard, garlic and lemon juice in a large nonreactive saucepan. Simmer for 15 minutes, stirring often. Set aside for 1 hour to permit flavors to meld. Pat chicken dry.

Prepare charcoal fire for indirect-heat cooking. When coals are ready, place chicken directly over hot coals; lightly brown on both sides (about 5 minutes per side). Rearrange chicken on rack so pieces are not directly over coals; close lid. Cook, monitoring coals to maintain a low cooking temperature (about 225 degrees), for 15 minutes. Then turn chicken again.

Grill another 15 minutes, then place heavy-duty aluminum foil under chicken to help prevent flare-ups. Baste chicken with half of the sauce, reserving remaining sauce. Close lid. Every 10 minutes, baste chicken; turn over. Chicken is done when internal temperature of thickest part of breast meat registers 170 degrees and other parts register 180 degrees (50 minutes to 1 hour total). Pass reserved sauce at the table.


Back           Home

Razzle Dazzle Recipes