|
Honey Barbecued Chicken Recipe
BASTING SAUCE:
6 tbsp Honey, 8 tbsp if necessary
3 tbsp Tarragon or white wine Vinegar
1 tsp Curry powder
1 tsp Dried tarragon
2 x Chickens, each 3 lbs
Salt and pepper
In bowl, combine honey, vinegar,
curry powder and tarragon. Remove grids from barbecue. Place one or two
shallow drip pans - filled with water or stock (you can also add a splash of
white wine on the lava rocks. Preheat barbecue to high setting. Arrange
chickens on spit, making sure they are evenly balanced. Brush with honey
basting sauce and install rotisserie on barbecue with drip pans directly
underneath. Barbecue at high setting for 10 minutes. Reduce heat to medium
and roast chickens, with lid down, for about 1 1/2 to 2 hours, basting every
30 minutes with sauce, until thermometer inserted in thickest part of thigh
registers 185'F. Remove from barbecue, season with salt and pepper, and tent
with foil. Let stand 10 minutes before carving. Serves six to eight.
Hot 'n Spicy Barbecued
Chicken Recipe
1 cup catsup
1/4 cup Firmly packed brown sugar
1/4 cup Lemon juice
1 tbsp Worcestershire sauce
2 tsp Water
1/2 tsp Dry mustard
1/8 tsp Garlic powder
1/8 tsp Hot sauce
1 tsp Paprika
1 tsp Pepper
1/2 tsp Dry mustard
1/4 tsp Garlic powder
8 Chicken breast halves, -skinned/boned
Vegetable cooking spray Directions: Combine first 8 ingredients in a 1-quart
measure; stir well. Cover with wax paper; microwave at HIGH 3 minutes. Set
aside. Combine paprika and next 3 ingredients; sprinkle over both sides of
chicken breast halves, and set aside. Coat grill rack with cooking spray,
and place on grill over medium-hot coals. Place chicken on rack; cook 10
minutes on each side or until done, basting occasionally with catsup
mixture.
Hot Barbecued Chicken
Recipe
1 Chicken (3 lb)
Juice of 1-1/2 lemons
2 Cloves garlic, (see note)
1 tbsp Fresh ground black pepper
2 tbsp Ground cayenne pepper
1 tbsp Paprika
2 tbsp Melted butter
NOTE: the two cloves of garlic should be crushed with 1 tablespoon of salt.
Split and butterfly the chicken by cutting down the backbone and opening the
chicken leaving the breast attached. Squeeze lemon juice over the chicken.
Mix together the garlic, peppers, and paprika, and add to the melted butter.
Pour over chicken. If possible, let the chicken sit overnight, uncovered, in
the refrigerator. Prepare the grill. Place the chicken, breast side up, on
the grill. Cover the grill and cook chicken for 50 minutes or until done.
Don't turn. If the skin is not crispy, place the chicken under the broiler
to crisp the skin and brown, watching carefully so that it doesn't burn. |
|
