Wednesday, May 26, 2010

Barbara Bush's Barbecued Chicken! Again!

Lordy, lordy, folks...belly up to the bar for this dish, and hurry up 'cause it won't last long!

A few years ago we had a Memorial Day cookout and decided to try barbecued chicken, since Hometown Cooking magazine had just featured this recipe, touted as Barbara Bush's favorite. Now, I should mention that I am not normally a fan of barbeque sauce on anything, much less chicken. I was the kid who asked my dad (every SINGLE TIME) to just grill mine plain, or basted with butter. But once we found this recipe, everything changed. Well, not totally, because I still don't like barbeque sauce much, but homemade barbeque sauce? And on chicken? Oh yeah, I like it. I like it A LOT. And Sheri wholeheartedly agrees. And my hubby? Well, yeah...let's just say that he will eat barbeque sauce on anything and everything, and yet he completely drools over this. So get out your chicken,'s time to get grillin'!

Barbara Bush's Barbecued Chicken

2 1/2 to 3 lb broiler-fryer chicken, quartered
2 tbsp. lemon juice
1 tbsp. oil
1 tsp. salt
1/2 tsp. freshly ground black pepper
1 clove garlic, minced
2 1/2 c. water
1 c. coarsely chopped onion
1/2-3/4 c. sugar
1/2 c. butter
1/3 c. prepared yellow mustard
1/4 c. cider vinegar
1/2 tsp. freshly ground black pepper
2 1/2 c. ketchup
1/2 c. Worcestershire sauce
6-8 tbsp. lemon juice
1/2 tsp. ground red pepper

Place chicken in a plastic bag set in a shallow dish. For the marinade, stir together 3 tablespoons lemon juice, cooking oil, salt, 1/2 teaspoon black pepper, and garlic. Pour over the chicken and close bag. Marinate in the refrigerator for up to 24 hours, turning often.

In a saucepan, combine water, onion, sugar, butter, mustard, vinegar, and 1/2 teaspoon pepper. Bring to boiling; reduce heat. Simmer, uncovered, for 20 minutes. Stir in ketchup, Worcestershire, 6-8 tablespoons lemon juice, and ground red pepper. Return to boiling; reduce heat. Simmer, uncovered, for 50-60 minutes or until reduced to about 4 cups.

Meanwhile, drain chicken, discarding marinade. In a grill with a cover, arrange preheated coals around a drip pan. Test for medium heat above the pan. Place chicken, bone side down, on grill rack over drip pan. Cover and grill for 50-60 minutes or until chicken is done. (170 degrees for breast meat and 180 degrees for thighs and legs), brushing often with barbecue sauce the last ten minutes of grilling.

To serve, pass the additional barbecue sauce around with the chicken and just wait for the ooooing and aaaahhhing to begin!


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