Tuesday, November 5, 2013

Recipe: Chili Barbecued Chicken (& Ribs)

Baby back ribs

Mr. Big Food grilled these over charcoal and cherry wood chunks. Flavorful! Don't forget-- if grilling, mop the meat with a mixture of tea and hot sauce of Tabasco every time you turn the pieces. Slather the barbecue sauce on only at the very end. The mop keeps the meat moist, and waiting to add the sauce keeps it from burning.

Here's the barbecue sauce he used from a different recipe. (In other words, he didn't pre-bake the chicken or ribs, as in this recipe.)

Serves 4-5

1 frying chicken, cut up
1 C chili sauce (preferably homemade—see recipes in Basics section)
¼ C onion, chopped
¼ C brown sugar, packed firm
1 clove garlic, minced or crushed
1 Tbsp grated lemon peel
2 Tbsp lemon juice
1 Tbsp Worcestershire sauce
1 tsp chili powder (or more, to taste, and (preferably Pure—see recipes in Basics section)
1 tsp paprika

Instructions below.
Preheat oven to 350o. Wrap chicken in heavy duty aluminum foil and bake 30 minutes. Combine all remaining ingredients, mixing well. Place chicken pieces skin-side up on grill 4-6 inches from hot coals, and grill 20 minutes, turning and brushing often with sauce. Brush with any remaining sauce before serving.

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