Barbecued Chicken
Preparation and cooking time: about an hour
As it is assumed people want to do most things for themselves here, we have to buy the whole chicken and cut it up - otherwise we might not get the feet... Get a cut-up chicken or packages of your preferred pieces, freezing what you don't use for another day.
Ingredients:
- 1 cut up chicken - or your favorite chicken parts, however you can buy them. 1500gr, 53oz
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 tsp paprika, 2.1gr, .07oz
- 1 cup (or more) of your favorite barbecue sauce or my barbecue sauce (below)
Instructions:
- Wash chicken and pat dry with paper towels.
- Sprinkle with salt, pepper and paprika.
- Put on barbecue grill on indirect heat and close cover. Check periodically - if any pieces flare up just move around a bit. An instant-read or remote read meat thermometer is a great help.
- After about 30 minutes start basting with barbecue sauce (if you do it earlier the sauce may burn). I always put 2/3's of the sauce in a separate small bowl to be used for dipping at the table before mon mari starts the basting.
- Chicken will be done at 170F or when it is no longer pink and the juices run clear when pierced with a knife. Try not to cook it too long or it will be dry - and remember that the breast will be done before the thigh. It should take about 45 minutes over indirect heat but can be up to an hour, depending on heat.
- Remove and serve with sauce on the side.
- Oven method: Put chicken skin side down on baking sheet with sides or in 9X13 pan.
- Sprinkle with salt, pepper and paprika and put in a 400F (200C) oven.
- After 30 minutes turn chicken and baste with barbecue sauce.
- Continue to bake 15 minutes longer or until done, basting once more with barbecue sauce.
- Remove and serve with a bit of sauce on the side.
Barbecue sauce
Ingredients:
- 1/2 cup ketchup, 120gr, 4.2z
- 1 cup tomato sauce , 225gr, 8oz
- 2 tbs cider vinegar, 30gr, 1.05oz
- 2 tbs molasses, 40gr, 1.4oz
- 1 tbs Worcestershire sauce, 17gr, 53oz
- 2 tsp dry mustard, 5gr, .17oz
- 2 tsp dried oregano
- 1 tsp garlic powder, 2.8gr, .09oz
Instructions:
- Mix all ingredients in small sauce pan and bring to a boil over medium heat stirring frequently.
- Simmer 10 - 15 minutes, remove from heat and use when needed. Sauce will keep for a week in the refrigerator.
Note: This serves 4... At least.
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| Nutrition Information Recipe serves 4 Entire Recipe / per serving Calories: 3549 / 887.25 Total Carbohydrates: 75 / 18.5 Dietary Fiber: 4 / 1 Total Fat: 248 / 62 Saturated Fat: 68 / 17 Cholesterol: 1095 / 273.5 Protein: 263 / 65.5 Calcium: 305 / 76.5 Sodium: 3718 / 929.5 |
General Technical Details and Disclaimer:
Note: Nutrition information includes chicken skin.
Measurements in this color are actual measurements used for calculation. If there are no values the nutritional numbers were simply too small.
I try to be accurate, but I do not guarantee it. I use 'grams' as the unit of weight; with an approximate conversion to ounces.
My information comes from my own digital, computerized scale and the USDA Nutrient Data Library: http://www.nal.usda.gov/fnic/foodcomp/search/
