2 chickens, each about 3 1/2 lb., cut into serving pieces
For the barbecue sauce:
2 Tbs. unsalted butter
1 yellow onion, finely chopped
1 1/2 cups ketchup
1/2 cup water
1/3 cup Worcestershire sauce
1/4 cup steak sauce
2 Tbs. cider vinegar
1/3 cup firmly packed brown sugar
Directions:
In a small heatproof bowl, combine the ancho chili and boiling water. Let stand until the chili has softened, about 20 minutes. Drain, reserving 1/4 cup of the liquid.
In a food processor or blender, combine the softened ancho chili, the reserved liquid and the olive oil. Process until a thick, smooth paste forms. Rub the chicken with the paste and place in a shallow nonaluminum dish. Cover and refrigerate for at least 2 hours or for up to 24 hours. Remove from the refrigerator 30 minutes before grilling.
Meanwhile, make the sauce: In a saucepan over medium-low heat, melt the butter. Add the onion and cook until softened, about 5 minutes. Stir in the ketchup, water, Worcestershire sauce, steak sauce, vinegar and brown sugar. Bring to a boil, reduce the heat to low, cover partially and simmer until thickened slightly, about 20 minutes. Set aside.
Prepare a hot fire for direct-heat cooking in a covered grill. Position the grill rack 4 to 6 inches above the fire.
Place the drumsticks and thighs on the center of the rack. Cover the grill and open the vents halfway. Cook, turning once, until browned, about 7 minutes on each side. Move drumsticks and thighs to the outer edges of the rack, and place the breasts and wings in the center. Cover and cook until browned, about 8 minutes. Turn over all the pieces and continue to cook until the juices run clear when a thigh is pierced, about 8 minutes more.
Meanwhile, reheat the barbecue sauce. Transfer 1/2 cup of the sauce to a small bowl.
Brush the chicken with 1/4 cup of the reserved barbecue sauce. Turn over the chicken and brush with the remaining 1/4 cup sauce. Cook, uncovered, turning once, until crisp, about 2 minutes on each side. Transfer chicken to a platter and serve. Pass the remaining sauce at the table. Serves 6.
Answers & Comments
Verified answer
Ingredients:
1 ancho chili, seeded and cut into pieces
1 cup boiling water
1 Tbs. olive oil
2 chickens, each about 3 1/2 lb., cut into serving pieces
For the barbecue sauce:
2 Tbs. unsalted butter
1 yellow onion, finely chopped
1 1/2 cups ketchup
1/2 cup water
1/3 cup Worcestershire sauce
1/4 cup steak sauce
2 Tbs. cider vinegar
1/3 cup firmly packed brown sugar
Directions:
In a small heatproof bowl, combine the ancho chili and boiling water. Let stand until the chili has softened, about 20 minutes. Drain, reserving 1/4 cup of the liquid.
In a food processor or blender, combine the softened ancho chili, the reserved liquid and the olive oil. Process until a thick, smooth paste forms. Rub the chicken with the paste and place in a shallow nonaluminum dish. Cover and refrigerate for at least 2 hours or for up to 24 hours. Remove from the refrigerator 30 minutes before grilling.
Meanwhile, make the sauce: In a saucepan over medium-low heat, melt the butter. Add the onion and cook until softened, about 5 minutes. Stir in the ketchup, water, Worcestershire sauce, steak sauce, vinegar and brown sugar. Bring to a boil, reduce the heat to low, cover partially and simmer until thickened slightly, about 20 minutes. Set aside.
Prepare a hot fire for direct-heat cooking in a covered grill. Position the grill rack 4 to 6 inches above the fire.
Place the drumsticks and thighs on the center of the rack. Cover the grill and open the vents halfway. Cook, turning once, until browned, about 7 minutes on each side. Move drumsticks and thighs to the outer edges of the rack, and place the breasts and wings in the center. Cover and cook until browned, about 8 minutes. Turn over all the pieces and continue to cook until the juices run clear when a thigh is pierced, about 8 minutes more.
Meanwhile, reheat the barbecue sauce. Transfer 1/2 cup of the sauce to a small bowl.
Brush the chicken with 1/4 cup of the reserved barbecue sauce. Turn over the chicken and brush with the remaining 1/4 cup sauce. Cook, uncovered, turning once, until crisp, about 2 minutes on each side. Transfer chicken to a platter and serve. Pass the remaining sauce at the table. Serves 6.
Make sure you turn them, just as if they were grilling in an oven.
but is has the BEST taste.
yummm