1 Video | Photo: Barbecued Chicken Recipe
Ingredients
- 2 chickens (2 1/2 to 3 pounds each), quartered, with backs removed
- 1 recipe Barbecue Sauce, recipe follows
Directions
Marinate the chickens in 2/3 of the barbecue sauce for a few hours or overnight in the refrigerator.
Heat the coals in a charcoal grill. Spread the bottom of the grill with a single layer of hot coals and then add a few more coals 5 minutes before cooking, which will keep the fire going longer. Place the chicken quarters on the grill, skin side down, and cook for about 45 minutes, turning once or twice to cook evenly on both sides. Brush with the marinade as needed. The chicken quarters are done when you insert a knife between a leg and thigh and the juices run clear. Discard any unused marinade.
Serve with extra barbecue sauce on the side.
Barbecue Sauce:
- 1 1/2 cups chopped yellow onion (1 large onion)
- 1 tablespoon minced garlic (3 cloves)
- 1/2 cup vegetable oil
- 1 cup tomato paste (10 ounces)
- 1 cup cider vinegar
- 1 cup honey
- 1/2 cup Worcestershire sauce
- 1 cup Dijon mustard
- 1/2 cup soy sauce
- 1 cup hoisin sauce
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1/2 tablespoon crushed red pepper flakes
In a large saucepan on low heat, saute the onions and garlic with the vegetable oil for 10 to 15 minutes, until the onions are translucent but not browned. Add the tomato paste, vinegar, honey, Worcestershire sauce, mustard, soy sauce, hoisin sauce, chili powder, cumin, and red pepper flakes. Simmer uncovered on low heat for 30 minutes. Use immediately or store in the refrigerator.
Yield: 1 1/2 quarts
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By Mrs. OW
on December 31, 2011
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I have no idea what the hype is all about with this sauce. It's so tangy. Ugh! I've added brown sugar and molasses and it's almost edible. Another Ina disappointment!
By gormandjules
on July 20, 2011
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This barbecue sauce/marinade is AMAZING! I made it for a company party and grilled for 30 people (I made 6 quarts. Everyone loved it. You almost want to drink this stuff straight it is SOOOOO good. Once again, Ina is MAGIC!
By bonnieone_1450785
Weston, CT
on July 03, 2011
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Holy Cow. For years I've been making a bbq sauce from an old Williams Sonoma grilling cookbook. I've kicked that recipe up a little over the years, however, after making THIS sauce, it will now become my go to recipe. We put it on chicken last night, and put it on baby back ribs tonight, and we're going to find a way to marinate a flank steak with it tomorrow.
We have a gas grill, not charcoal, and the taste was AMAZING. No need to change anything.
As with all of Ina's recipes, it was easy, the measurements were perfect, and it just tasted wonderful.
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