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grilling Barbecue
Barbecue Chicken

Photo by: Joseph De Leo
Comments: 0
 

Recipe

Yield: Serves six to eight

Ingredients

  • 3 to 4 broiler chickens, split
  • 2 medium onions, chopped
  • ¼ cup olive oil
  • 1 cup Italian tomato purée
  • 1 teaspoon salt
  • 1 teaspoon dried basil
  • ½ cup honey
  • ½ cup rich chicken broth or stock
  • ¼ cup Worcestershire sauce
  • 1 teaspoon dry mustard
  • ½ cup dry red wine

Directions

Sauté the onions in the olive oil until soft. Add all the rest of the ingredients except the chicken and wine and simmer gently for 10 to 15 minutes. Add the wine and heat through. Cool. Marinate the chicken halves in this mixture for 2 to 3 hours, turning them frequently to be sure they are well bathed.

Meanwhile prepare a charcoal fire. Place the chicken halves on a rack 3 to 4 inches from the coals and charcoal broil. Arrange bone side down and broil for 12 to 15 minutes. Brush with sauce, turn, and broil for another 12 to 15 minutes. Test for doneness by puncturing the thigh joint with a fork. When the juice runs clear or slightly pink, not red, the chicken is cooked. Do not overcook, or it will be dry and tasteless.


© 1989, 2001 James Beard

Note from Cookstr's Editors

Nutritional information is based on 8 servings, using three 3 lb broiler chickens.

 

Nutritional Information

Nutrients per serving (% daily value)

840kcal (42%)
61mg (6%)
12mg (19%)
136mcg RAE (5%)
882mg
77mg
59g
21g
1g
26g
233mg (78%)
632mg (26%)
14g (72%)
54g (83%)
4mg (23%)
 

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