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TANGY BARBECUED CHICKEN When a family-pack of chicken quarters is on special, buy them and divide into 6 portion packets and freeze until ready to barbecue this dish. Grill for 1 hour. Makes 6 servings. 6 broiler-fryer chicken quarters, about 3 lb. 1/4 c. (1/2 stick) butter or margarine, melted 2 Tbsp. grated onion 3/4 c. ketchup 1/4 c. corn syrup 2 Tbsp. cider vinegar 1 Tbsp. prepared mustard 1 Tbsp. Worcestershire sauce Build a medium fire, or set electric or gas grill to medium, following manufacturer's directions. Brush chicken quarters generously with a mixture of melted butter or marga- rine and grated onion. Grill, skin-side down, 6 inches from heat, turning pieces several times, 40 minutes. While chicken grills, combine ketchup, corn syrup, vinegar, mustard and Worcestershire sauce in a small metal saucepan with a flame- proof handle; heat on side of grill. Brush chicken with barbecue sauce and grill, turning and basting several times, 20 minutes longer, or until chicken is tender and well glazed. Serve with plenty of paper napkins and tall glasses of minted iced tea. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |