Four 4-pound chickens, quartered
1/4 cup vegetable oil
4 teaspoons thyme
2 teaspoons crushed red pepper
Salt and freshly ground black pepper
True Texas Barbecue Sauce (recipe follows)
TRUE TEXAS BARBECUE SAUCE
Makes About 3 Cups
2 cups ketchup
1/2 medium onion, minced
2 garlic cloves, minced
1/2 cup Worcestershire sauce
1/3 cup fresh lemon juice
1 tablespoon unsulphered molasses
1 tablespoon malt vinegar
2 teaspoons kosher salt
2 teaspoons mustard, preferably Creole
1 teaspoon crushed red pepper
1 teaspoon Tabasco
1/2 teaspoon thyme
Combine all of the ingredients in a medium nonreactive saucepan and simmer over low heat for
10 minutes to blend the flavors. Remove from the heat and let cool. (MAKE AHEAD: The sauce
can be refrigerated for up to 1 week.)
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Light a grill, preferably charcoal. Rub the chicken with the oil and season with the thyme, red
pepper, salt and black pepper. When the fire is medium hot, arrange the chicken, skin side
down, on the grill. Cover and cook, rotating from time to time, so the fat is rendered, about 10
minutes. Turn the chicken, cover and continue cooking until almost cooked through, about 15
minutes longer. Uncover and generously spoon the True Texas Barbecue Sauce all over the
skin. Turn the chicken skin side down and grill, basting and turning so it doesn't burn, until the
pieces are nicely glazed and slightly charred, about 10 minutes. Serve hot off the grill.
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