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Tuesday, June 16, 2009
Barbeque Chicken
This is A-(voice raises an octave)-MAZING! I love to dip it, dip it.
3 cloves garlic, minced
2 teaspoons butter
1 c. ketchup
1/4 c packed brown sugar
1/4 c. chili sauce (see substitutions below)
2 T. worcestershire sauce
1/2 t. celery seed
1 T. prepared mustard
1/2 t. salt
2 dashes hot pepper sauce
8 large chicken breast halves, bone -in ( I just use regular boneless skinless chicken breasts and drastically reduce the cook time. Maybe 20 minutes total.)
In a saucepan, saute the garlic in butter until tender. Add the next 8 ingredients. Bring to a boil stirring constantly. Remove from the heat and set aside. Set a small bowl aside for dipping! Grill the chicken, covered over medium heat for 30 minutes, turning occasionally. Baste with sauce. Grill 15 minutes longer or until juices run clear. Continue basting and truning during the last 15 minutes of cooking.
(With regular chicken breasts, I just turn and baste over and over again for a total of about 15-20 minutes or until done.)
Serve with any extra sauce you set aside for dipping.
SUB FOR CHILI SAUCE: Note that this is for 1 cup of chili sauce and this recipe only calls for 1/4 c.
1 c. tomato sauce + 1/4 c. brown sugar+ 2 T. vinegar + 1/4 t. cinammon + dash of ground cloves + dash of ground all spice = 1 c. chili sauce.
Posted by Jen ::
12:57 PM ::
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