No one asked, but... Some years ago I learned the secrets of chicken barbecue from a Zen Chicken Master. Here they are, revealed for the first time: 1. The chicken. Don't even bother to try barbecuing chicken breasts. They end up dry and tasteless. Use mainly thighs; they're tastier and have enough fat to be self-basting. 2. The sauce. Start by bringing to a boil a bottle of vinegar with a large finely chopped onion. Simmer until the onion is very soft. Add a small box dark brown sugar (what's that- a pound?) and cook until dissolved and smooth. To this add a bottle of Open Pit barbecue sauce. Finally, add the Secret Ingredients: 1/2c Hoisin Sauce 1 jar orange marmelade. Hot sauce to taste. 3. The cooking: Don't add the sauce until the chicken is almost done. Brush and turn a couple of times. The finished product should be a sticky mess. --mike edelman
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