Grilled chicken basted with a New Mexicanchile powder-flavored barbecue sauce.
Recipe: Southwest ChickenBarbecue
1 cup ketchup 5 tablespoons unsalted butter, if available 1/4 cup strong black coffee 3 tablespoons Worcestershire sauce 1 to 2 tablespoons pure ground New Mexican chile powder 1 tablespoon dark brown sugar, packed 1/4 teaspoon salt, or to taste 3 to 4 pounds chicken, cut into serving pieces
To prepare the sauce: in a 2-quart saucepancombine all the ingredients and all the sauce to simmer, uncoveredover medium heat for 10 to 15 minutes. Set aside until you areready to barbecue.
To barbecue the chicken: when the fireis ready, position the rack 5 inches above the heat source.
Place the chicken pieces on the hot rack,skin side down. When seared, turn and grill the pieces bone sidedown, until light golden.
Remove the chicken from the grill andcover the grill with a layer of heavy duty aluminum foil. Puncturethe foil to make plenty of ventilation holes.
Place the chicken on the foil, skin sidedown, and generously spoon on the barbecue sauce. Grill untilthe sauce is set. Then turn the pieces over, sauce the skin sideand grill bone side down.
Continue saucing and turning until allthe pieces are done, about 50 to 60 minutes. To test to doneness,insert the tip of a sharp knife into the largest piece of chickenbreast. If the juices run clear, it’s done
Makes 1 1/2 cups sauce, serving 3 to 4people.
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