- 1/2 cup [125 mL] catsup
- 1/4 cup [60 mL] wine vinegar
- 3 garlic cloves, crushed and minced
- 1/4 teaspoon [1 mL] curry powder
- 1/2 cup [125 mL] tomato juice
- Pinch of brown sugar
- 2 tablespoons [30 mL] oil
- Few drops of Tabasco sauce
- 4 chicken thighs, rinsed and dried
- Salt and pepper, to taste
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- Into a bowl, thoroughly mix together catsup and wine vinegar.
- Mix in garlic cloves, curry powder and tomato juice.
- Add brown sugar; mix well.
- Pour in oil and mix well; check for seasonings.
- Cut slits into chicken skin.
- Brush thighs with marinade.
- Salt and pepper.
- Preheat barbecue to medium intensity.
- Arrange chicken thighs over hot barbecue rack; lower hood and barbecue for 3 minutes.
- Brush with marinade and turn chicken thighs; barbecue for 2 minutes, uncovered.
- Brush chicken thighs once more with marinade; partially lower hood and barbecue for 3 minutes.
- Transfer chicken thighs to higher rack; lower hood and barbecue for 7 minutes.
- Open barbecue hood; barbecue for 20 to 25 minutes more, even longer if needed.
- Brush chicken thighs often with marinade while barbecueing.
- Remove chicken thighs from barbecue as soon as they are done.
- Serve.
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