Red Chile and Orange Barbecued Chicken

Title:
Red Chile and Orange Barbecued Chicken

Yield:
1 Servings

Categories:
Barbecue,
Chicken,
Chile




Ingredients:





   1/4 c  Vegetable oil


   1/2 c  Onion, minced


     3    Cloves garlic, minced


     3 tb Chile powder, medium hot,


          -unblended


     2    Bay leaf


     1 tb Dry mustard


 1 1/4 ts Dried thyme


     1 ts Ground ginger


     1 ts Curry powder


     1 ts Ground pepper


   3/4 ts Cayenne pepper


 1 3/4 c  Catsup


     1 c  Orange juice


   1/4 c  Lemon juice


   1/4 c  Light molasses


     2 tb Worcestershire sauce


     2 tb Soy sauce


     2 lb Broiler-fryer chicken, cut


          -and skinned






 Heat the oil in a heavy saucepan over low heat. Add the next 10


 ingredients, cover and cook 10 minutes, stirring occasionally. Uncover, add


 catsup, juices, molasses, Worcestershire sauce and soy sauce. Simmer until


 sauce is reduced to 3 cups, stirring often, about 20 minutes. Chill 24


 hours. Prepare barbecue (medium high).. Position at least 6 inches above


 the heat soource. Set aside 2 cups sauce to serve with the chicken. Place


 chicken on rack. Cover, cook 5 minutes. Turn chicken and cook 5 minutes.


 Brush with sauce . Cook until cooked through, turning and brushing on more


 sauce every 5 minutes, about 30 minutes total. Serve chicken, passing sauce


 seperately.


 


 Posted to EAT-L Digest 13 Apr 97 by Walt Gray 
on Apr


 14, 1997