Georgia-Style Chicken Barbecue
Category: Southern Meats & Poultry
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Serves/Makes: 4
Ready in: 1-2 hrs
- 1 1/2 cup tomato puree
- 1 cup cider vinegar
- 1/3 cup olive oil
- 1/3 cup Worcestershire sauce
- 1/2 cup firmly packed dark brown sugar
- 1/4 cup molasses
- 3 tablespoons prepared mustard
- 2 teaspoons minced garlic
- 1 lemon, juiced
- 3 1/2 pounds whole chicken, cut into serving pieces
Combine tomato puree, vinegar, oil, Worcestershire, sugar, molasses, mustard, garlic and lemon juice in a large nonreactive saucepan. Simmer for 15 minutes, stirring often. Set aside for 1 hour to permit flavors to meld. Pat chicken dry. Prepare charcoal fire for indirect-heat cooking. When coals are ready, place chicken directly over hot coals. Lightly brown on both sides (about 5 minutes per side). Rearrange chicken on rack so pieces are not directly over coals; close lid. Cook, monitoring coals to maintain a low cooking temperature (about 225 degrees F), for 15 minutes. Then turn chicken again. Grill another 15 minutes, then place heavy-duty aluminum foil under chicken to help prevent flare-ups. Baste chicken with half of the sauce, reserving remaining sauce. Close lid. Every 10 minutes, baste chicken; turn over. Chicken is done when internal temperature of thickest part of breast meat registers 170 degrees F and other parts register 180 degrees F (50 minutes to 1 hour total). Pass reserved sauce at the table.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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