Chicken Barbecue and sauces
Before you start, note that there are two essentials for good chicken barbecue: First, quickly sear the meat on both sides to seal in the juices. Second, hold off on the barbecue sauce until halfway through the grilling time; if applied earlier, the sauce will burn before the meat is done.
Poultry is done (safe to eat) when the juices run clear, the meat is tender, and the internal temperature of the thighs, drumsticks and wings reaches 180 degrees; the breasts should reach 170 degrees.
Naturally occurring oxygen-storing compounds in the bird's tissues can give fully cooked poultry meat a harmless pink tinge but don't affect the meat's safety or flavour. Pink juices and a rubbery texture, however, mean the meat needs more cooking.
SUCCESS TIPS:
To control flare-ups from fat drippings or sugar-based barbecue sauces, keep a spray bottle filled with water near the grill and use it to douse any flames.
If you like your chicken generously coated with barbecue sauce, try this alternate cooking method: After the chicken has been grilling for about 40 minutes, remove pieces to a platter and set aside. Cut a piece of heavy-duty aluminium foil about 2 inches larger than the grill surface and roll up the edges to form a rim. Lay the foil, spaced at regular intervals. Set the chicken on the foil-covered grill and generously coat with barbecue sauce. Grill another 10 to 20 minutes. The chicken will not be as brown as if cooked directly on the rack, but it will have a thick coating of sauce.
Barbecued chicken
INGREDIENTS
1 chicken, 3 to 4 lbs., cut up
1 cup barbecue sauce (recipes below)
METHOD
1: Remove excess fat from chicken; wash and pat dry.
2: Prepare hot charcoal fire for direct-heat grilling. When coals are ready, place chicken on grill, skin side down. When seared, turn skin side up.
3: After about 30 to 40 minutes, baste chicken with sauce. Grill, turning pieces frequently to prevent charring, until the meat springs back slightly when touched and tests done (about 50 to 60 minutes' total cooking time). Serve at once.
Serves 4.
Sweet and Mild Barbecue Sauce
2 tbsps. butter
Half a large red onion, minced
1/2 cup ketchup
1/2 cup water
2 tbsps. apple cider vinegar
1 tbsp. brown sugar
A few drops hot pepper sauce
In a medium saucepan over moderate heat, melt butter and saute onion.
Add ketchup, water, vinegar, brown sugar and hot pepper sauce. Stir until blended. Increase heat and bring sauce to a boil. Reduce heat and simmer 15 minutes. Cool. Makes 1 cup.
Sweet and Spicy Barbecue Sauce
1/2 cup ketchup
1/2 cup white wine
2 tbsps. Worcestershire sauce
2 cloves garlic, crushed
1/2 tsp. chili powder
A few drops hot pepper sauce
In a medium saucepan, combine ketchup, wine, Worcestershire sauce, garlic, chili powder and hot pepper sauce. Bring to a boil. Reduce heat and simmer 20 minutes. Cool. Makes 1 cup.
Hot and Zippy Barbecue Sauce
1 cup bottled sweet chili sauce
1/4 cup lemon juice
1 small onion, finely chopped
1/4 cup firmly packed brown sugar
2 tbsps. butter
1 tbsp. Worcestershire sauce
3/4 tsp. salt
1/2 tsp. paprika
1/4 tsp. cayenne pepper
In a medium saucepan, combine all ingredients; stir to blend. Bring to a boil. Reduce heat and simmer 15 minutes. Cool.
Makes 1 cup.
