Barbecued Chicken

Name: Barbecued Chicken
Prep time: 3 h 50 min
Cook time: 3 h 50 min
Total time: 3 h 50 min
Yield: 6
Cuisine: Global
Ingredients: 2 kgs chickens each), quartered, with backs removed; 2 Tbsps chili powder; 239 milliliters cider vinegar; 249 milliliters Dijon mustard; 3 cloves tablespoon minced garlic; 1 Tbsp ground cumin; 275 milliliters hoisin sauce; 339 milliliters honey; 1 Tbsps crushed red pepper flakes; 116 milliliters soy sauce; 283 grams cup tomato paste; 109 milliliters vegetable oil; 138 milliliters Worcestershire sauce; 240 grams chopped yellow onion (1 large onion)

Barbecued Chicken is a gluten free and dairy free main course. This recipe serves 6. One serving contains 1026 calories, 56g of protein, and 50g of fat. This recipe from Foodnetwork requires worcestershire sauce, onion, honey, and dijon mustard. From preparation to the plate, this recipe takes roughly 3 hours and 50 minutes.

Instructions

Watch how to make this recipe.

Marinate the chickens in 2/3 of the barbecue sauce for a few hours or overnight in the refrigerator.

Ingredients you will need

Barbecue Sauce

Chicken

Heat the coals in a charcoal grill.

Equipment you will use

Grill

Spread the bottom of the grill with a single layer of hot coals and then add a few more coals 5 minutes before cooking, which will keep the fire going longer.

Ingredients you will need

Spread

Equipment you will use

Grill

Place the chicken quarters on the grill, skin side down, and cook for about 45 minutes, turning once or twice to cook evenly on both sides.

Ingredients you will need

Chicken Leg Quarters

Equipment you will use

Grill

Brush with the marinade as needed. The chicken quarters are done when you insert a knife between a leg and thigh and the juices run clear. Discard any unused marinade.

Ingredients you will need

Chicken Leg Quarters

Marinade

Equipment you will use

Knife

Serve with extra barbecue sauce on the side.

Ingredients you will need

Barbecue Sauce

In a large saucepan on low heat, saute the onions and garlic with the vegetable oil for 10 to 15 minutes, until the onions are translucent but not browned.

Ingredients you will need

Vegetable Oil

Garlic

Onion

Equipment you will use

Sauce Pan

Add the tomato paste, vinegar, honey, Worcestershire sauce, mustard, soy sauce, hoisin sauce, chili powder, cumin, and red pepper flakes. Simmer uncovered on low heat for 30 minutes. Use immediately or store in the refrigerator.

Ingredients you will need

Hoisin Sauce

Red Pepper Flakes

Chili Powder

Tomato Paste

Soy Sauce

Mustard

Vinegar

Cumin

Honey

Equipment

Grill

Knife

Sauce Pan

Ingredients

Servings:

2kgs

chickens each), quartered, with backs removed 2Tbsps

chili powder 239milliliters

cider vinegar 249milliliters

Dijon mustard 3cloves

tablespoon minced garlic 1Tbsp

ground cumin 275milliliters

hoisin sauce 339milliliters

honey 1Tbsps

crushed red pepper flakes 116milliliters

soy sauce 283grams

cup tomato paste 109milliliters

vegetable oil 138milliliters

Worcestershire sauce 240grams

chopped yellow onion (1 large onion)

Recommended wine: Zinfandel, Sparkling Rose

Barbecue Chicken can be paired with Zinfandel and Sparkling rosé. Fruity, low tannin zinfandel is great for any sticky, saucy barbecue chicken dish. If you're not feeling red wine, a sparkling rosé will work too. The Viva Diva Moscato Prosecco with a 4.9 out of 5 star rating seems like a good match. It costs about 22 dollars per bottle.