Friday, May 30, 2008
I started pondering some of my favorite recipes that I haven't made in awhile, and since it is close to summer, I remember loving this barbecue chicken. It reminds me of this stand at our local King County Fair that would make the best smelling and tasting chicken ever! I think it was run by the Kiwanas. Anyway, this recipe is very close to it. I like this recipe because you precook the chicken half way, so when you go to barbecue you don't have to wait forever for your chicken to get done. I did overcook my chicken when I precooked it, but it was still really tasty. I think it was because you baste it as it cooks so it still stayed decently moist. I also boiled the left over marinade (so it would be safe to eat after you marinade your half cooked chicken in it) and served it with the chicken. Hope you like this as much as I do.
3/4 cup chopped onion
1/2 cup salad oil (I would half or possibly quarter this amount)
3/4 cup tomato sauce
3/4 cup water
3 T sugar
2 T worcestershire sauce
2 tsp prepared mustard (I also cut this down a little)
2 tsp salt
1/2 tsp pepper
chicken breasts (in this recipe I prefer it on the bone, but this could be used on whole chicken pieces). If you use boneless chicken breasts I would just marinade without precooking.
Saute onion in oil until tender. Simmer the remaining ingredients until thick. Boil chicken in salt water until partially done. Marinade (I did this overnight) - barbecue and brush with sauce until it is cooked through (juices run clear when poked with a fork).