1 whole fryer chicken, quartered and skinned
1 (6-oz.) can tomato paste
1/4 c. olive or vegetable oil
1/4 c. red wine vinegar
1 medium onion, minced
3 cloves garlic, minced
1 T. Worcestershire sauce
1 T. lemon juice
1/2 t. cayenne pepper
1/2 t. ground black pepper
Saute onions and garlic in oil for about 5 minutes, or until soft. Add remaining ingredients, except chicken, and simmer for about 10 minutes. Remove from heat and let cool to room temperature.
Place chicken quarters on grill over a medium fire, bone side down. Baste with tomato mixture. Cook for about 5 minutes; turn, and baste the other side. Cover and cook for about 15 minutes. Check fire and add about 20 pieces of charcoal if fire is too cool.
Baste again on bone side; turn, and baste on meat side. Cook an additional 15 minutes. Remove from grill and serve. �
1 (6-oz.) can tomato paste
1/4 c. olive or vegetable oil
1/4 c. red wine vinegar
1 medium onion, minced
3 cloves garlic, minced
1 T. Worcestershire sauce
1 T. lemon juice
1/2 t. cayenne pepper
1/2 t. ground black pepper
Saute onions and garlic in oil for about 5 minutes, or until soft. Add remaining ingredients, except chicken, and simmer for about 10 minutes. Remove from heat and let cool to room temperature.
Place chicken quarters on grill over a medium fire, bone side down. Baste with tomato mixture. Cook for about 5 minutes; turn, and baste the other side. Cover and cook for about 15 minutes. Check fire and add about 20 pieces of charcoal if fire is too cool.
Baste again on bone side; turn, and baste on meat side. Cook an additional 15 minutes. Remove from grill and serve. �
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