Serves : 4-6
This recipe can be made with any cut of chicken, breasts, drumsticks or chicken pieces threaded onto kebabs.
This sauce can double both as a marinade and as a sauce simply mix the basic ingredients together for the
marinade then separate and use a third for marinade and two-thirds for the cooked sauce.
4-6 chicken breasts
4-6 chicken drumsticks
4-6 chicken breasts cut into chunks and threaded onto kebab skewers
1 onion (very finely chopped)
1 clove garlic, crushed
2 tbsp oil
2 dsp cider vinegar
1 tsp grainy mustard & ¼ tsp paprika pepper
2 tbsp soft brown sugar
Few drops of Worcestershire sauce
Pinch of salt & pepper
1 large tin tomatoes (400g/14oz) chopped
1 dsp tomato puree
200g/8 oz vegetables (peppers, mushrooms, spring onions)
Trim off any visible skin or fat at this stage, then brush with a little olive oil. Brush the chicken pieces
with the marinade. Begin placing on the barbeque and cook until tender. Turn occasionally and brush with extra marinade. Ensure the chicken is no longer pink before serving. This can be served with the deep southern barbeque sauce.
Toss the crushed garlic and onion in hot oil for 1-2 mins. Add the cider vinegar, grainy mustard, pepper, brown sugar, Worcestershire sauce and seasoning cooking for a further 1-2 mins until the sauce almost caramelizes.
Add the tin of tomatoes and 1 dsp of tomato puree. Continue to cook for a further 3-4 mins. After cooking this sauce can be cooled and stored in a screw top jar in the fridge for up to 1 week.
At this stage take 1/3 of the mixture and use as a marinade. Take the remainder of the sauce and to this add 1 yellow pepper finely diced 4 oz mushrooms finely diced and 4-6 spring onions finely chopped.
Return to the heat and cook for a further 5 mins. This will give you a wonderful chunky barbeque sauce.
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Article Posted: July 15, 2012