How to make it

  • In Dutch oven, heat oil over medium heat. Add onion and ginger and saute 10 minutes.
  • Add garlic and chili powder. Saute 1 minute,
  • Remove from heat. Stir in tomatoes with puree or juice.
  • In food processor, puree mixture until smooth. (This needs to be done in batches.)
  • Return mixture to Dutch oven. Bring to a boil.
  • Reduce heat and simmer, partially covered, 10 minutes or until thickened. Remove from heat and cool. May be chilled up to 1 week.
  • Arrange chicken pieces in shallow roasting pan or pans. Cover tightly with foil. Bake at 425 degrees for 1 hour or until chicken juices run clear.
  • Transfer to large platter and chill until ready to grill.
  • When ready to grill, place chicken on grill over medium heat. Grill 10 minutes, turning once. Brush with sauce and grill 10 additional minutes, turning and brushing with sauce.
  • Grill untiul chicken is heated through and sauce is hot and bubbly.

Reviews & Comments 3

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  • rosemaryblue 10 years ago
    Excellent! Thank you very much!
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    " It was excellent "
    m2googee ate it and said...
    Looks great! Thanks.
    Was this review helpful? Yes Flag
    " It was excellent "
    notyourmomma ate it and said...
    Very nice post for quantity cooking. I like the precook of the chicken in the oven and finish on the grill, that way I'm sure it is cooked. Many a party has been ruined by pink at the bone chicken. Thanks.
    Was this review helpful? Yes Flag

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