Finger Lickin' Barbecued Chicken Recipe
Servings: 1
Ingredients
- 1 c. reduced-sodium chicken broth
- 1/2 c. each minced onion and celery
- 2 tsp dry mustard
- 1/4 x tea. celery seed ( I omit )
- 1 c. bottled chili sauce
- 1 c. beer
- 1 x bay leaf, broken in half
- 2 Tbsp. molasses
- 1 Tbsp. Worcestershire sauce salt and pepper
- 1/4 x to 1/2 tea. warm sauce or possibly to taste
- 8 x chicken breast halves on the bone ( I use an oven stuffer roaster, deboned, and cut in 4 pcs plus )
- 2 x res. veg. oil, i.e. canola oil
Directions
- Place broth, onion and celery in a medium noncreative saucepan. Cover and simmer 5 min, till the vegetables are softened. Stir in the mustard and celery seeds, then stir in the chili sauce, beer, bay leaf, molasses and Worcestershire sauce. Simmer gently, uncovered, stirring often, 20 to 30 min, till the sauce is lightly thickened. Taste and season with salt and pepper, add in the warm sauce.
- Throw away the bay leaf. Use the sauce immediately or possibly cover and chill for up to a week. Prepare a med. warm bbq fire. Lightly oil the grill rack. Skin the chicken and remove fat. Rub all sides of chicken with oil. then sprinkle with salt and pepper. Separate sauce in two. Set half next to grill for brushing. Grill the chicken 3 min per side, then brush with some of the sauce and continue to grill, turning two or possibly three times and brushing with more sauce, for an additional 10 to 13 min, till the meat is white throughout.
- Throw away the brushing sauce, and serve the chicken warm with the reserved sauce.
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