Description[]
Source: THE BIG BOOK OF BACKYARD COOKING - BETTY ROSBOTTOM
The quintessentials—ketchup, brown sugar, vinegar, and mustard—that characterize classic American barbecue sauce can be found in this dish. Whole chickens are cut into serving pieces, then marinated in the spicy sauce before being popped on the grill. When done, the lightly charred chicken with its moist flesh is served on a bed of watercress. Roasted Potato Salad with Dill and Mint Dressing and grilled or boiled corn on the cob would make excellent sides.
Ingredients[]
- 1½ cups ketchup
- 1 cup light brown sugar
- ½ cup red wine vinegar
- ¼ cup Worcestershire sauce
- 2½ tablespoons dry mustard, preferably English mustard sauce, such as Coleman’s, sifted to remove any lumps
- 2 teaspoons paprika, preferably Hungarian
- 2 teaspoons Tabasco sauce
- 2 teaspoons salt
- 1½ teaspoons freshly ground black pepper
- 2 3½-pound broiler-fryer chickens, each cut into 2 wings, 2 breasts, 2 thighs, 2 legs (save extra parts for another use)
- Vegetable oil for oiling grill rack
- 1 bunch watercress for garnish (optional)
Directions[]
- In a medium bowl, whisk together ketchup, sugar, vinegar, ½ cup water, Worcestershire sauce, mustard, paprika, Tabasco sauce, salt, and pepper until well blended.
- Remove 1½ cups of this mixture, and cover and refrigerate it. (This reserved marinade will be used later as a sauce for the grilled chicken.)
- Place the chicken pieces in a large, shallow nonreactive dish or in extra-large self-sealing plastic bags.
- Add the remaining marinade and mix well to coat each piece.
- Refrigerate 6 hours or overnight, turning several times.
- When ready to grill chicken, oil a grill rack and arrange 4 to 5 inches from heat source.
- Prepare grill for a medium fire (medium temperature).
- Place thighs and legs on grill and cook 10 minutes, then add breasts and wings.
- Cover grill (leaving any vents open) and cook, turning chicken pieces often, until skin is charred lightly and flesh is cooked through, about 30 to 35 minutes more.
- Watch carefully, and if chicken pieces start to char and burn, move to a cooler part of the grill to finish cooking.
- When done, juices should run clear when chicken pieces are pierced with a sharp knife. (Internal temperature for breasts should be 170 degrees F and 180 degrees F for thighs, legs, and wings.)
- Place cooked chicken on a large serving plate and cover loosely with foil.
- Heat the reserved marinade in a small saucepan over medium heat until hot.
- Remove foil from chicken and brush each piece generously with some of the sauce.
- Transfer remaining sauce to a small serving bowl.
- Garnish the chicken with several bouquets of watercress, if desired, and serve with additional sauce.
YIELD: SERVES 8