Barbecued Chicken for a Crowd
Number of servings : Prep time: Cooking time: Type of meal : | Main Courses | Main Courses Special diet
Number of servings :
Type of meal : | Main Courses | Main Courses
Special diet :
Sweet Tomato BBQ Glaze
3 tbsp (45 mL) vegetable oil
2 onions, finely chopped
6 cloves garlic, finely chopped
1 can (28 ounces) crushed tomatoes
½ cup (125 mL) packed dark brown sugar
½ cup (125 mL) distilled white vinegar
1 tbsp (15 mL) Worcestershire sauce
1¼ tsp (6 mL) salt
1 tsp (5 mL) ground ginger
½ tsp (2 mL) cayenne pepper
2 whole chickens (3½ lbs/ 1.5 kg each), cut into 10 pieces each
½ tsp (2 mL) salt
- In large skillet, heat oil over medium heat. Add onions and garlic, and cook, stirring frequently, 10 minutes or until onion is tender. Add tomatoes, brown sugar, vinegar, Worcestershire, salt, ginger and cayenne, and bring to a boil. Reduce to a simmer, cover and cook 15 minutes or until richly flavoured and reduced to 4 cups. Transfer to food processor and process until smooth.
- Measure out 2 cups of barbecue sauce to use as a glaze. Set aside remaining barbecue sauce to serve with chicken.
Preheat grill to medium. Sprinkle salt over chicken. Grill chicken 6 inches from heat for 15 minutes, turning chicken often, until browned all over.
- Brush chicken with 1 cup of glaze, turn chicken over, brush with remaining cup of glaze and grill, without turning, for 5 to 7 minutes or until chicken is cooked through.
- Serve reserved barbecue sauce with the grilled chicken.
Imported on 2011-01-20 20:26:46 — Original ID:2633