- 2 cups [500 mL] mild smoked barbecue sauce
- 1/2 cup [115 g] margarine, melted
- 1/4 cup [60 mL] ketchup
- 2 tablespoons [30 mL] Worcestershire sauce
- 3 tablespoons [45 mL] lemon juice
- 1/4 cup [60 mL] 57 sauce
- 1/2 teaspoon [2.5 mL] dry mustard
- 1 tablespoon [15 mL] brown sugar
- 1 [3-pound / 1.4-kg] roasting chicken, into 6 parts
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- Preheat barbecue to medium-high intensity.
- Into a medium-size casserole, mix together mild smoked barbecue sauce, melted margarine, ketchup, Worcestershire sauce, lemon juice, 57 sauce, dry mustard and brown sugar.
- Bring mixture to a boil.
- Evenly arrange hot charcoals all around an aluminum dish used to collect dripping cooking juices..
- Grill chicken parts onto hot barbecue rack over the dish directly over hot embers for 5 minutes on each side, just until golden.
- Remove sauce from heat, dip chicken parts into hot sauce.
- Arrange each chicken part onto a large heavy sheet al foil.
- Top each chicken part with a little more sauce, tightly close each separately into al foil; reserve remaining sauce.
- Transfer each wrapped chicken part onto hot barbecue rack over the dish.
- Close barbecue lid and grill chicken parts for approximately 40 minutes, until well-done.
- As the vapor that will escape from the wrappers will be really hot, delicately open-up each wrapping to check if chicken parts are done.
- Bring remaining sauce to a boil before serving it into a sauceboat on-the-side.
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