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Barbecued Chicken Recipe

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This recipe for Barbecued Chicken, by , is from The Saint Jude Ladies Guild Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

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Added: Monday, November 28, 2005


1 frying chicken, cut up, 3 to 31/2 lbs.
3 Tbsp. finely chopped onions
1 Tbsp. water
3 Tbsp. brown sugar
1 Tbsp. cornstarch
1 Tbsp. orange juice
1 Tbsp. red wine vinegar
1 can (8 oz) tomato sauce
dash tabasco sauce
1 Tbsp. dry mustard
1/2 tsp. black pepper
1 tsp. dry sage leaves

Wash chicken pieces and pat dry with paper towels. Set aside. Keep at room temperature for at least 1 hour before grilling. In a large saucepan, combine the onion, water, brown sugar, cornstarch, orange juice, vinegar, tomato sauce and all spices and remaining ingredients except the sage leaves. Bring to a boil, then simmer sauce, uncovered for about 10 minutes. Stir until it thickens. Add sage leaves. Prepare coals. When ash is gray, place chicken pieces on rack. Baste with sauce. Grill chicken about 6 inches from hot coals for 35 to 45 minutes, turning and basting frequently until chicken is tender and juices run clear when pieces are pierced with a fork.




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