Down-Home Barbecued Chicken |
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Prep Time: 45 Minutes Cook Time: 0 Minutes |
Ready In: 45 Minutes Servings: 2 |
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Summer barbecue season is here, and you'll both love grilling when this savory mainstay from Mary Kaye Rackowitz of Marysville, Washington is on the menu. Hot pepper sauce adds a little zip to the tender chicken. Ingredients:
1/2 cup ketchup |
1/4 cup water |
2 tablespoons brown sugar |
1 tablespoon lemon juice |
1 tablespoon cider vinegar |
1 teaspoon worcestershire sauce |
1 teaspoon prepared mustard |
1 garlic clove, minced |
dash salt |
1/4 to 1/2 teaspoon hot pepper sauce |
1 bay leaf |
2 bone-in chicken breast halves (8 ounces each), skin removed |
Directions:
1. In small saucepan, combine the first 11 ingredients; bring to a boil, stirring occasionally. Reduce heat; cover and simmer for 30 minutes. Discard bay leaf. Reserve 1/3 cup sauce for basting. Cover and refrigerate the remaining sauce.
2. Prepare grill for indirect heat, using a drip pan. Place chicken over drip pan. Grill, covered, over indirect medium heat for 20-25 minutes on each side or until juices run clear, basting occasionally with reserved sauce. Serve with remaining sauce. Yield: 2 servings.
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