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All-American Barbecued Chicken




Description

This article is from the Recipes Collection, by numerous authors posting those to Usenet. The recipes cover various cuisines and a wide variety of topics, such as appetisers, breads, desserts, entrees, sauces-toppings, side-dishes, etc.). You don't need any cookbooks anymore, as there are hundreds of recipes to choose from.

All-American Barbecued Chicken

This recipe keeps all of the flavor of traditional barbecued chicken, with less
than 30 percent of the calories from fat. The secret is removing the skin from
the chicken breasts. You can buy skinless chicken breasts if you are willing to
pay quite a bit more, but it's easy to pull off the skin yourself.

Servings: 8

Calories: 214

Fat: 5 g

Cholesterol: 73 mg

Sodium: 495 mg

Protein: 28 g

Carbohydrate: 14 g

Fiber: 0 g

* Ingredients:

cup defatted lower-sodium chicken broth

1 medium onion, finely chopped

2 garlic cloves, finely chopped

1 tablespoon dry mustard

teaspoon celery seeds

teaspoon cayenne pepper

1 bay leaf, broken in half

1 cup bottled chili sauce

1 cup beer or ginger ale

2 tablespoons molasses

1 tablespoon cider vinegar

1 tablespoon Worcestershire sauce

Salt and black pepper to taste

Vegetable oil spray

8 chicken breast halves (2 to 2 pounds), fat and skin removed

2 teaspoons vegetable oil

* Directions:

In a medium saucepan, bring the broth, onion, and garlic to a
simmer. Cover the pan and simmer over medium-low heat until the
onion and garlic are softened, about 5 minutes. Stir in the
mustard, celery seeds, cayenne, and bay leaf. Then add the chili
sauce, beer, molasses, vinegar, and Worcestershire. Simmer over
medium-low heat, uncovered, until slightly thickened, about 30
minutes. Discard the bay leaf. Season to taste with salt and
pepper.

Prepare a medium-hot barbecue fire. Lightly oil the grill rack or
coat with nonstick vegetable oil spray. Rub the chicken with the 2
teaspoons of oil, then season lightly with salt and pepper. Grill
the chicken, meat side down, for 3 minutes. Turn with a spatula and
grill 3 minutes more. Brush chicken with sauce. Grill, brushing and
turning two or three times more, until the chicken is white
throughout, 14 to 20 minutes. (The chicken should cook for 20 to 25
minutes total.) Boil any remaining sauce for 3 minutes, then serve
alongside the chicken.

 

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