Old Virginia Club Barbecued Chicken

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This slow-cooked tomatoey barbecue sauce yields a very-flavorful result. The aroma of the wine-steeped broiling chickens is intoxicating

Makes 6 servings

Chicken Marinade Ingredients

  • 2, 2 1/2 lb broilers, each half cut into 3 pieces (so 12 pieces in all)
  • 8 oz chablis wine
  • 6 oz olive oil
  • 1 tsp minced chives
  • 1 Tbsp minced parsley

Barbecue Sauce Ingredients

  • 2 Tbsp brown sugar
  • 1/2 cup red wine vinegar
  • 1/4 cup lemon juice
  • 1/4 cup orange juice
  • 1 tsp worcestershire sauce
  • 1/2 small onion, minced
  • 1/4 tsp garlic salt
  • 1/2 tsp salt
  • 1/8 tsp freshly ground pepper
  • 1 cup chili sauce
  • 1 cup tomato paste
  • 1 cup vegetable oil
  • 2/3 cup water

Instructions

  1. Marinate chicken in marinade mixture for 1 1/2 hours.
  2. While chicken marinates, combine barbecue sauce ingredients and simmer for 1 hour, stirring now and then to keep from sticking.
  3. Drain marinade from chickens into barbecue sauce and continue cooking sauce for 15 more minutes. During this time, broil, or grill chickens for 10 to 15 minutes each side. Place chickens in roasting pan. Cover with barbecue sauce and roast for 30 to 40 more minutes at 325.

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