Zen Barbecued Chicken Recipe
Yield: 12 ServingsRecipe by luhu.jp
Ingredients:
Chicken thighs, enough for amount of servings
1 Bottle: vinegar,
1: , (large) finely chopped onion
1 Box: , (small)dark brown sugar (whats that- a pound?)
1 Bottle: open pit barbecue sauce,
1/2 cup: Hoisin sauce,
1 Jar: orange marmelade,
Hot sauce to taste,
Directions:
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. Dont even bother to try barbecuing chicken breasts. They
end up dry and tasteless. Use mainly thighs; theyre 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 (whats that- a pound?) and cook until dissolved and
smooth. To this add a bottle of Open Pit barbecue sauce. Finally, add the
Secret Ingredients: 1/2 cp Hoisin Sauce, 1 jar orange marmelade, Hot sauce
to taste.
3. The cooking: Dont add the sauce until the chicken is almost done. Brush
and turn a couple of times. The finished product should be a sticky mess.
(NOTE: Im guessing at the amount of chicken this will take!--Glen.)
TFDPRESS@ACPUB.DUKE.EDU
(THOMAS FENSKE)
REC.FOOD.RECIPES
From rec.food.cooking archives. Downloaded from Glens MM Recipe Archive,
http://www.erols.com/hosey.
Source from luhu.jp
barbecue from a Zen Chicken Master. Here they are, revealed for the first
time:
1. The chicken. Dont even bother to try barbecuing chicken breasts. They
end up dry and tasteless. Use mainly thighs; theyre 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 (whats that- a pound?) and cook until dissolved and
smooth. To this add a bottle of Open Pit barbecue sauce. Finally, add the
Secret Ingredients: 1/2 cp Hoisin Sauce, 1 jar orange marmelade, Hot sauce
to taste.
3. The cooking: Dont add the sauce until the chicken is almost done. Brush
and turn a couple of times. The finished product should be a sticky mess.
(NOTE: Im guessing at the amount of chicken this will take!--Glen.)
TFDPRESS@ACPUB.DUKE.EDU
(THOMAS FENSKE)
REC.FOOD.RECIPES
From rec.food.cooking archives. Downloaded from Glens MM Recipe Archive,
http://www.erols.com/hosey.
Source from luhu.jp
Tags
Poultry