Barbecued Chicken

Served with a green salad with vinaigrette dressing and sauteed or baked potatoes, Barbecued Chicken is an easy main

course to prepare for a lunch or dinner party.

2 small chickens

4 tablespoons vegetable oil

2 tablespoons olive oil

2 tablespoons Worcestershire sauce

1 tablespoons tomato puree 1 small onion, grated

1 tablespoons red wine

garlic clove, crushed

1 teaspoons paprika

2 teaspoon cayenne pepper

1 teaspoon salt

1 teaspoon black pepper

1 teaspoon brown sugar

Split the chickens in half. Wash them under cold, running water and dry them thoroughly.

Put the ingredients for the sauce in a large bowl and mix them together.

Preheat the grill to moderate. Put the chicken pieces in the grill pan, skin side down. Using a pastry brush, brush them


2 tablespoons of the oil. Place under the grill and cook for 10 minutes.

Turn the chicken pieces. Brush the skin with the remaining oil and grill for 20 minutes. When they are golden brown, baste them with the sauce. Continue basting every few minutes until the chicken is completely cooked. Arrange the chicken on a warmed serving dish.

Strain the remaining sauce, with the pan juices, into a small saucepan. Heat gently, pour over the chicken and serve


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