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Category: Chicken
Prep Time: Cook Time: Total Time:
Sauce:
5 cloves garlic, peeled
2 tbsp olive oil
1 (#10 size) can catsup
1 large Vidala onion fine chopped
2 tbsp soy sauce
1 tsp liquid smoke
2 tbsp Worchestshire sauce
3 tbsp yellow mustard
1 (5-oz) bottle pickapeppa sauce
2 tbsp wine vinegar
2 large juice oranges
1 large lime
2 lemons
1/2 cup brown sugar
3 tbsp grated horseradish
1 can cola, (recommended Dr. Pepper)
Few dried chilies, to taste
1 tbsp cayenne pepper, to taste
Chicken:
3 whole chickens, halved
1 cup poultry seasoning
1 large onion
4 cloves garlic
1 can beer
1 stick butter
2 tbsp cider vinegar
Sauce: Place garlic in cup of boiling water for 3 minutes. Remove and chop fine. Saute onions in olive oil over medium-high heat for 5 minutes, until just starting to brown. Remove from heat and wait 1 minute for pan to start to cool. Add chopped garlic, stir, and place mixture in a bowl to cool - never let garlic hit hot oil over fire - this way garlic will infuse remaining moisture and not burn and get bitter.
In a large stock pot over medium-low heat add catsup and bring to a slow simmer, always stirring. After 10 minutes add onions, garlic, soy sauce, liquid smoke, Worcestershire sauce, yellow mustard, pickapeppa sauce, and wine vinegar, and let simmer for another 10 minutes, covered. Cut all fruit into quarters and squeeze juice into pot. Then, add fruit to pot, with brown sugar, horseradish, and Dr. Pepper. Continue to simmer for at least 40 minutes, covered. Add dried chili peppers and cayenne turn off heat and let chilies go to work for about another 20 minutes.
Chicken: Add all items to a very large pot of boiling water. Reduce heat, cover with a plate and simmer for 1 hour. Remove from pot and let cool to room temperature, covered.
Your grill should be very hot. We use a smoke box with wet wood chips on grill to add a nice wood flavor (optional). Lightly spray grill with non stick spray. Add chicken and get nice grill marks on both sides. The bbq sauce should be in a large pot that has just been removed from heat.
Very important: Just paint chicken lightly with sauce and let it stay on grill for 1 minute on each side, just to burn sauce. Remove from grill and submerge in hot bbq sauce for a just a second. Put on platter and serve with very sour dough bread and vinegar and oil based cole slaw, cold beer and look out.
CHICKEN WITH LIP SMACKING SAUCE
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Category: Chicken
Prep Time: Cook Time: Total Time:
Sauce:
5 cloves garlic, peeled
2 tbsp olive oil
1 (#10 size) can catsup
1 large Vidala onion fine chopped
2 tbsp soy sauce
1 tsp liquid smoke
2 tbsp Worchestshire sauce
3 tbsp yellow mustard
1 (5-oz) bottle pickapeppa sauce
2 tbsp wine vinegar
2 large juice oranges
1 large lime
2 lemons
1/2 cup brown sugar
3 tbsp grated horseradish
1 can cola, (recommended Dr. Pepper)
Few dried chilies, to taste
1 tbsp cayenne pepper, to taste
Chicken:
3 whole chickens, halved
1 cup poultry seasoning
1 large onion
4 cloves garlic
1 can beer
1 stick butter
2 tbsp cider vinegar
Sauce: Place garlic in cup of boiling water for 3 minutes. Remove and chop fine. Saute onions in olive oil over medium-high heat for 5 minutes, until just starting to brown. Remove from heat and wait 1 minute for pan to start to cool. Add chopped garlic, stir, and place mixture in a bowl to cool - never let garlic hit hot oil over fire - this way garlic will infuse remaining moisture and not burn and get bitter.
In a large stock pot over medium-low heat add catsup and bring to a slow simmer, always stirring. After 10 minutes add onions, garlic, soy sauce, liquid smoke, Worcestershire sauce, yellow mustard, pickapeppa sauce, and wine vinegar, and let simmer for another 10 minutes, covered. Cut all fruit into quarters and squeeze juice into pot. Then, add fruit to pot, with brown sugar, horseradish, and Dr. Pepper. Continue to simmer for at least 40 minutes, covered. Add dried chili peppers and cayenne turn off heat and let chilies go to work for about another 20 minutes.
Chicken: Add all items to a very large pot of boiling water. Reduce heat, cover with a plate and simmer for 1 hour. Remove from pot and let cool to room temperature, covered.
Your grill should be very hot. We use a smoke box with wet wood chips on grill to add a nice wood flavor (optional). Lightly spray grill with non stick spray. Add chicken and get nice grill marks on both sides. The bbq sauce should be in a large pot that has just been removed from heat.
Very important: Just paint chicken lightly with sauce and let it stay on grill for 1 minute on each side, just to burn sauce. Remove from grill and submerge in hot bbq sauce for a just a second. Put on platter and serve with very sour dough bread and vinegar and oil based cole slaw, cold beer and look out.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.