- prep 1 hr cook 1 hr
- serves 4
Enjoy delicious barbecued chicken with these recipes for Texas, Tar-Heel, and Jamaican styles.
- 2 tablespoons olive oil
- 1 large yellow onion, chopped
- 1 stalk celery, chopped
- 2 cloves garlic, minced
- 1 cup ketchup
- 1/2 cup bourbon
- 1/2 cup canned reduced-sodium chicken broth
- 1/4 cup molasses
- 3 tablespoons cider vinegar
- 1 tablespoon prepared yellow mustard
- Zest and juice of 1 lemon (about 2 teaspoons zest, 4 1/2 teaspoons juice)
- 1/4 to 1/2 teaspoon hot red pepper sauce
- 1 boiler-fryer (3 to 3 1/2 pounds), quartered
How to make it 2 hours
Nutritional Information(per serving)
- Calories: 746
- Fat: 29g
- Saturated Fat: 7g
- Cholesterol: 141mg
- Sodium: 929mg
- Carbs: 52g
- Protein: 44g
- Fiber: 2g
Jamaican Jerk Chicken
Prepare as directed above, but use the following sauce: 1/4 cup olive oil, 2 minced cloves of garlic, 2 tablespoons each white wine vinegar, lime juice, and grated fresh ginger, 1 tablespoon molasses, 1 teaspoon each hot red pepper sauce, salt, and ground allspice, and 3/4 teaspoon ground cinnamon. Use sauce to marinate and baste the chicken. Makes 4 servings.
Tar-Heel Barbecued Chicken
Prepare as directed above, but use the following sauce: 6 tablespoons cider vinegar, 2 tablespoons each vegetable oil and firmly packed light brown sugar, 2 minced cloves garlic, and 1 teaspoon each red hot pepper sauce and salt. Let sauce stand at room temperature for several hours before using to marinate the chicken. Makes 4 servings.
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