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Barbecues
have become an American summertime
tradition
 Make
yours special with this recipe from Miss
TVC: |
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Summer
Barbecued Sticky Chicken
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1 |
Frying Chicken, cut into 8
parts |
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Water |
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2
Tblsp. |
Salt |
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1
Cup |
Cider Vinegar |
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1
Cup |
(2 sticks)
Butter or Margarine |
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1 Tblsp. |
Crushed Garlic |
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½ Cup |
Honey |
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2 Tblsp. |
Sesame Oil |
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2 Tblsp. |
Mixed Italian Seasoning |
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1 Tsp. |
Pepper |
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1 Tsp. |
Soy Sauce |
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1 Tsp. |
Worcestershire Sauce |
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2 Tblsp. |
Finely Chopped Onion |
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Juice |
from 1" Ginger Root,
Chopped and squeezed thru garlic press |
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Place chicken
pieces in large pot. Cover with cold
water. Add salt.
Bring to a boil. Turn off heat. Let stand
½ hour. Remove chicken
and drain. |
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Place
chicken, skin side down, close together
in non-metal
container. |
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In small
pot, heat vinegar, butter and garlic
together until
butter is melted. Pour over chicken.
Cover chicken container
tightly. Refridgerate over night. |
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Place chicken,
bone side down, over low flames or at
highest
level away from charcoal. Cook 30 minutes.
(Reserve marinade
liquid for glazing) |
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Turn and cook skinside down
for 15 minutes.
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Meanwhile, in
medium sauce pan, combine:
Left over
marinade including butter,
Honey and
remaining ingredients.
Heat
until well blended. |
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Turn
chicken, skin side up. Brush with glaze.
Cook 10 minutes. |
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Turn chicken,
skin side down. Brush with glaze.
Cook 10 minutes. |
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Turn chicken,
skin side up. Cook 10 minutes. |
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Brush
skin generously with glaze. Turn skin
side down.
Cook 15 to 20 minutes until brown and
bubbly
(less if it begins to blacken). |
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Be
careful not to let flare-ups burn chicken. |
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Great with potato salad,
grilled pineapple, or barbecued beans. |
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ENJOY!!!
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