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BBQ Chicken for a Crowd
BBQ Chicken for a Crowd
INGREDIENTS
* 10 pound(s) bone-in chicken parts skin removed if you like
* 1 tablespoon(s) olive oil
* 1 jumbo onion (12-ounce) chopped
* 1 tablespoon(s) fresh ginger peeled, grated
* 3 clove(s) garlic crushed with garlic press
* 1/4 cup(s) chili powder
* 1 can(s) whole tomatoes in puree (28 ounces)
* 1/2 cup(s) cider vinegar
* 1/4 cup(s) dark brown sugar (packed)
* 1/4 cup(s) light (mild) molasses
* 3 tablespoon(s) Dijon mustard
* 2 tablespoon(s) Worcestershire sauce
* 1 teaspoon(s) salt
DIRECTIONS
* Preheat oven to 425 degrees F. Place chicken pieces in large roasting pan (17 inches by 11 1/2 inches). Cover tightly with foil. Bake 1 hour or until juices run clear when thickest part of chicken is pierced with tip of knife. Transfer chicken to large platter; cover and refrigerate until ready to grill.
* Meanwhile, in 5- to 6-quart saucepot, heat oil over medium heat until hot. (Do not use smaller pan; sauce bubbles up and splatters during cooking ? the deeper the pan, the better). Add onion and ginger, and cook 10 minutes or until onion is tender and golden, stirring occasionally. Add garlic and chili powder, and cook 1 minute longer, stirring.
* Remove saucepot from heat; stir in tomatoes with their puree and remaining ingredients.
* Spoon about 1/3 of sauce into blender. At low speed, blend sauce until smooth. Pour sauce into bowl; repeat with remaining sauce. Return sauce to saucepot; heat to boiling over high heat. Reduce heat to medium and cook partially covered, 10 minutes, stirring occasionally.
* Cover and refrigerate sauce if not using right away. Sauce will keep up to 1 week in refrigerator or up to 2 months in freezer. Makes about 4 1/2 cups.
* When ready to grill, place chicken on grill over medium heat and cook 10 minutes, turning over once. Brush barbecue sauce over chicken and cook 10 minutes longer, turning chicken pieces and brushing with barbecue sauce until sauce is hot and bubbly and chicken is heated through.
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