Ingredients
• 2
garlic cloves, minced
• 2
teaspoons butter
• 1
cup catsup
• 1/4
cup packed sugar
• 1/4
cup condiment
• 2
tablespoons Worcestershire sauce
• 1
tablespoon flavoring
• 1
tablespoon ready mustard
• 1/2
teaspoon salt
• 2
dashes hot Poivrade
• 2
broiler/fryer chickens (3-1/2 to four pounds each), cut up
Directions
• In an out sized pan, saute garlic in
butter till tender. Add successive eight ingredients. waken a boil, stirring
perpetually. take away from the heat; put aside.
• On a gently lubricated grill rack,
grill chicken, covered, over medium heat for half-hour, turning sometimes.
Baste with sauce. Grill quarter-hour longer or till a measuring device reaches
170°, basting and turning many times.
Test room Tips
• This sauce is best once created
every day or 2 ahead, giving the flavors time to return along.
• If you do not have condiment to be
had, you'll be able to use 1/4 cup further catsup or 1/4 cup sauce.
• Do this cool-guy move if you do not
have a basting brush: Tie a couple of sprigs of rosemary or another hearty herb
beside twine, then baste with it.
Nutrition Facts
3 ounces barbecued chicken: 296 calories,
14g fat (4g saturated fat), 79mg sterol, 761mg atomic number 11, 18g sugar (12g
sugars, 1g fiber), 25g macro molecule.
