Southern Barbecued Chicken (Grill, Broiler or Oven)
"I got this recipe from a booklet from Domino Sugar with recipes using their brownulated sugar, and according to the booklet, this type of sauce, which does not have a tomato base, is a Southern tradition. It can be made on the grill, in the oven, or using a broiler. I think it's very good, and I hope you enjoy it. Time does not include marinating, and is for broiling or marinating. Baking time is included in recipe directions. NOTE: I prefer not using the marinade for the sauce, so I usually double it and use half to marinade and half when preparing the chicken. But you can just follow the recipe as is, and use the marinade to prepare the sauce if you prefer. If you do not have brownulated sugar (which is a granulated brown sugar) you can substitute the 1/3 cup brownulated sugar with a mixture of 4 tbs. plus 2 tsp. of packed brown sugar mixed with 2 tsp. of granulated white sugar."
photo by Hey Jude
- Ready In:
- 50mins
- Ingredients:
- 10
- Serves:
-
4
ingredients
-
SAUCE AND MARINADE INGREDIENTS
- 1⁄3 cup brownulated brown sugar (see description for substitution)
- 1⁄4 cup butter or 1/4 cup margarine
- 1⁄4 cup cider vinegar
- 1⁄4 cup Worcestershire sauce
- 1 lemon, thinly sliced
- 1 tablespoon Dijon mustard
- 1 garlic clove, minced
- 1⁄8 teaspoon hot sauce
- 1 tablespoon cornstarch
-
FOR BARBECUED CHICKEN
- 3 -4 lbs chicken pieces (with or without skin)
directions
- SAUCE: Combine all the sauce ingredients except for the cornstarch and place in a shallow dish or plastic bag.
- TO PREPARE THE BARBECUED CHICKEN.
- Place the chicken in the marinade in the pan or plastic bag and make sure the chicken is coated with the marinade; cover the pan or seal the plastic bag, and place in the refrigerator for several hours or overnight.
- When ready to cook, remove chicken from marinade.
- Pour the marinade into a saucepan and blend in the 1 tablespoon cornstarch.
- Cook on medium to high heat, stirring very often, until thickened and smooth.
- Cook the chicken on a grill or under the broiler, about 4 inches from the heat, for 10-15 minutes on each side (depending on thickness), turning once, or until cooked through, basting often with the sauce.
- Or you can bake the chicken in the oven at 350°F for 1 to 1 1/2 hours, basting often, and glazing briefly under the broiler once it's done.
- Serve any remaining sauce along with the chicken.
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Reviews
-
Tasty, juicy chicken with a subtle BBQ flavor. DH was upset when he saw the lemon (doesn't like lemon flavor) but you didn't taste it at all - just served to help tenderize the chicken I guess. -
This tasted excellent. My husband really liked it. The flavors blended perfectly. I will be making this again soon. Thanks for posting this tasty recipe. -
This chicken was delicious! I didn't have the 'brownulated' sugar and used Charmed's suggested subsitute of regular brown sugar combined with white. Also, since the marinade is reused in the cooking process, I made sure to boil it for about 2 minutes before brushing it on the chicken. The sauce is very tasty! Thanks Charmed for a nice recipe!
RECIPE SUBMITTED BY
I enjoying cooking, baking and experimenting with new, ethnic, and out-of-the-ordinary recipes. I live in Pennsylvania with my crazy cat, Da Fuzz (aka Demoncat), who is spoiled beyond human comprehension.
