Honey Barbecued Chicken

Title:
Honey Barbecued Chicken

Yield:
8 Servings

Categories:
Barbecue




Ingredients:





          BASTING SAUCE:


     6 tb Honey, 8 tb if necessary


     3 tb Tarragon or white wine


          Vinegar


     1 ts Curry powder


     1 ts Dried tarragon


     2 x  Chickens, each 3 lbs


          Salt and pepper






 In bowl, combine honey, vinegar, curry powder and tarragon. Remove grids


 from barbecue. Place one or two shallow drip pans - filled with water or


 stock (you can also add a splash of white wine on the lava rocks. Preheat


 barbecue to high setting. Arrange chickens on spit, making sure they are


 evenly balanced. Brush with honey basting sauce and install rotisserie on


 barbecue with drip pans directly underneath. Barbecue at high setting for


 10 minutes. Reduce heat to medium and roast chickens, with lid down, for


 about 1 1/2 to 2 hours,   basting every 30 minutes with sauce, until


 thermometer inserted in thickest part of thigh registers 185'F. Remove from


 barbecue, season   with salt and pepper, and tent with foil. Let stand 10


 minutes before   carving. Serves six to eight. INDIRECT COOKING METHOD FOR


 GAS BARBECUES WITH TWO BURNERS: Place a shallow metal or foil pan (not


 necessary to add water)  under one side of grill to catch drippings.


 Preheat both sides of barbecue on high setting. Tie wings and legs of


 chicken with string; brush lightly with oil. Place chicken breast-side down


 on hot grill and cook for two minutes. Turn chichen on its side and grill


 for two minutes. (A long-handled spoon inserted in cavity makes it easy to


 turn). Turn on back and grill for two minutes; continue to grill chicken on


 other side for two minutes until browned all over. Place chicken,


 breast-side up, on the side of   barbecue with drip pan underneath; turn


 off burner on that side.   Brush liberally with sauce and roast chicken


 with lid down for about   90 minutes, brushing occasionally with sauce,


 until chicken is done.


  (Indirect heat from other side of barbecue will cook the chicken). This


 method also works well with beef, pork, or lamb roasts. IF YOU HAVE A


 CHARCOAL BARBECUE WITH A LID: Move the hot coals to the sides of barbecue


 and place a drip pan in centre. Place chichen or roast on grill with drip


 pan dirctly underneath. Cook with lid down and use a meat thermometer to


 gauge when foods are cooked.


 


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 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini