Outback Barbequed Chicken
Ingredients
1 1/2 cups chopped yellow onion (1 large onion) shopping list
1 tablespoon minced garlic (3 cloves) shopping list
1/2 cup vegetable oil shopping list
1 cup tomato paste (10 ounces) shopping list
1 cup cider vinegar shopping list
1 cup honey shopping list
1/2 cup worcestershire sauce shopping list
1 cup Dijon mustard shopping list
1/2 cup soy sauce shopping list
1 cup hoisin sauce shopping list
2 tablespoons chili powder shopping list
1 tablespoon ground cumin shopping list
1/2 tablespoon crushed red pepper flakes
Preparation
BARBEQUE SAUCE
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.
CHICKEN
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. (OR gas grill to medium)
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 reserved barbecue sauce on the side.
Barbecue Recipes
Chicken
- Beef - Veg - Lamb - Pork - Steak - Desserts - Ribs
Marinades
- Appetisers - Sauces - Rubs
BBQ Search Engine
|
