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| Hotter Than Hell Bbq Chicken Recipe |
Category: Other / Poultry
Rating:
N/A
Servings: 8
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Ingredients
1/4 cup bacon drippings
1 tablespoon maple syrup
1 cup chopped onion
4 cloves (large) garlic; minced
1 bottle (44-oz) ketchup
1/4 cup cider vinegar
1/4 cup dark molasses
1/4 cup worcestershire sauce
1/2 cup flat beer
2 tablespoon dijon-style mustard
1 tablespoon liquid smoke
1 teaspoon pequin quebrado
1 teaspoon frsh ground black pepper
1 tablespoon minced pickled jalapenos
2 (3-lb) broiler-fryer chickens; cut for frying
Cooking Directions:
To make barbecue sauce, melt bacon drippings in a heavy, 3-quart or larger pot. Add maple syrup, onion and garlic and cook 3 minutes. Add ketchup, vinegar, molasses, Worcestershire sauce, beer, mustard, liquid smoke, pequin and jalapenos. Stir well, cover & simmer 30 minutes. Meanwhile, preheat oven to 400. Place chicken pieces, skin side up, in 2 large, shallow roasting pans. Bake 30-40 minutes or until skin in parched, turn over, reduce oven to 350. Generously baste each piece with sauce, using 3 cups of sauce; bake 15 minutes longer. Turn; baste skin side with pan drippings and 1 cup more sauce. Bake 20 to 30 minutes longer, until sauce is glazed and tips of chicken are browned. Makes 8-12 servings. For really hot sauce, increase pequin up to 1 tablespoon and jalapenos up to 3 tablespoons!
From the , by Jane Butel, ISBN 0-89586-646-3 (0-89586-542-4 paperback). Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
poultry
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