Tennessee Style Bbq Chicken
From cuzpat 13 years agoIngredients
- 1½ cup tomato puree shopping list
- ¾ cup cider vinegar shopping list
- ⅓ cup olive oil shopping list
- ⅓ cup worcestershire sauce shopping list
- ½ cup firmly packed dark brown sugar shopping list
- ½ cup molasses shopping list
- 3 tablespoons prepared mustard shopping list
- 2 tablespoons minced garlic shopping list
- juice of 1 lemon shopping list
- 1 (3- to 4-pound) chicken, cut into half shopping list
How to make it
- Combine tomato puree, vinegar, oil, Worcestershire, sugar, molasses, mustard, garlic and lemon juice in a large non-reactive saucepan.
- Simmer for 15 minutes, stirring often.
- Set aside for 1 hour to permit flavors to meld.
- Pat chicken dry.
- Prepare charcoal fire or fire up the gas grill for indirect-heat cooking.
- When coals are ready, place chicken directly over hot coals or directly over the gas flame.
- Lightly brown on both sides (about 5 minutes per side).
- Rearrange chicken on rack so pieces are not directly over coals or gas flame.
- Then close lid.
- Cook, monitoring for a low cooking temperature (about 225 º), for 15 minutes.
- Then turn chicken again.
- Grill another 15 minutes.
- Place heavy-duty aluminum foil under chicken to help prevent flare-ups.
- Baste chicken with half of the sauce, reserving remaining sauce.
- Then close lid.
- Every 10 minutes, baste chicken.
- Then turn chicken over.
- Chicken is done when internal temperature of thickest part of breast meat registers 170º and other parts register 180º (50 minutes to 1 hour total).
- Pass reserved sauce at the table.
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