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Hall Cook Book

Bar-B-Que Sauce For Chicken

Category: Sauce/Gravy / Submtd By: Richard Hall

Yield: 4 Servings

1/2 Cup Corn Oil	1 1/3 Teaspoon Garlic, Crushed
2/3 Cup Apple Cider Vinegar	1 Tablespoon Paprika
1 Tablespoon Salt	2 Tablespoon Tomato Paste
1/3 Teaspoon Dry Mustard	1/2 Teaspoon Tony Chachere's
2 Teaspoon Worcestershire Sauce	-Creole Seasoning
3/4 Teaspoon Dehydrated Onion	6 1/2 Pounds Chicken
-Flakes	1/4 Cup Butter, Melted

Mix ingredients together. Chill in refrigerator. Process in blender.

Clean chickens. Cut chickens in half. Each half will have 1 leg and 1 wing.
Brush chickens with butter.
These can be baked in an oven or cooked on a grill.
If using a grill, the addition of pre-soaked Cherry or Hickory chips to the charcoal adds a nice flavor to the BBQ.

Cook on a high heat for about 15 minutes ( 400 degrees if cooking in an oven).
Allow the grill to cool down a bit (or set the oven to 325 degrees).
Once the heat has been lowered, begin basting the chicken with the BBQ sauce.
You will want to baste about every 10 to 15 minutes. Keep an eye on the chicken and don't let it burn.
If it starts to blacken, then the grill is too hot. These need to cook at a moderately hot temperature.
The chicken should be cooked in approximately an hour and a half.


Per Serving: 1452 Cal (72% from Fat, 26% from Protein, 2% from Carb); 94 g Protein; 115 g Tot Fat; 32 g Sat Fat; 41 g Mono Fat; 7 g Carb; 1 g Fiber; 73 mg Calcium; 8 mg Iron; 2628 mg Sodium; 490 mg Cholesterol

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