Ingredients
For the sauce:
- 6 tablespoons butter
- 6 tablespoons oil
- 3 medium-size onions, diced
- Juice and rinds of 1 1/2 lemons
- 6 cups ketchup
- 1 ½ cups red-wine vinegar
- 9 tablespoons Worcestershire sauce
- ¾ cup brown sugar
- 1 ½ teaspoons cayenne pepper
- 2 tablespoons salt
- 2 tablespoons dry mustard
For the chicken:
- 5 pounds chicken pieces
- 2 ½ quarts barbecue sauce (see Step 1)
- 1 medium-size onion, peeled and quartered
- 2 tablespoons corn oil
- ¼ cup cider vinegar
- 1 tablespoon salt
- 1 tablespoon freshly ground black pepper
- 1 tablespoon chili powder
4 to 6 servings
Preparation
- To prepare the sauce, melt the butter with the oil in a straight-side skillet over medium heat. Add onions and cook until lightly browned. Stir in remaining ingredients, including lemon rinds, and simmer 20 minutes. Remove from heat and discard rinds. For a very smooth sauce, puree in blender or food processor.
- Prepare grill.
- In a large bowl combine chicken and 1 quart of the barbecue sauce. Rub sauce all over chicken, coating well.
- Grill 15 minutes on each side. Remove to a platter and set aside until cool enough to handle. Pull chicken from bones in bite-size pieces. Discard bones. (Skin may be saved if you want a very rich sauce. Set it aside.)
- In a food processor or blender, puree the onion. (If you want to use the chicken skin, puree with the onion.) Warm a large straight-side skillet over medium heat, add the oil, and when hot, add the onion. Cook, stirring frequently, until translucent. Add vinegar, salt, pepper, chili powder and the remaining 1 1/2 quarts of barbecue sauce. Stir well; add the cooked chicken and simmer on low heat 30 minutes.
Dining and Cooking