Zen Barbecue Chicken

From: Thomas Fenske
Date: Tue, 2 Nov 1993 09:59:10 -0500 (EST)
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

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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