Zen Barbecued Chicken

Categories: Poultry

Serves: 12 Servings

Ingredients:

Chicken thighs; enough for
-amount of servings
1 Bottle vinegar
1 (large) finely chopped onion
1 Box (small)dark brown sugar
-(what's that- a pound?)
1 Bottle open pit barbecue
-sauce
1/2 c Hoisin sauce
1 Jar orange marmelade
Hot sauce to taste

Instructions:
No one asked, but... Some years ago I learned the secrets of chicken
barbecue from a Zen Chicken Master. Here they are, revealed for the first
time:

1. The chicken. Don't even bother to try barbecuing chicken breasts. They
end up dry and tasteless. Use mainly thighs; they're tastier and have
enough fat to be self-basting.

2. The sauce. Start by bringing to a boil a bottle of vinegar with a large
finely chopped onion. Simmer until the onion is very soft. Add a small box
dark brown sugar (what's that- a pound?) and cook until dissolved and
smooth. To this add a bottle of Open Pit barbecue sauce. Finally, add the
Secret Ingredients: 1/2 cp Hoisin Sauce, 1 jar orange marmelade, Hot sauce
to taste.

3. The cooking: Don't add the sauce until the chicken is almost done. Brush
and turn a couple of times. The finished product should be a sticky mess.
(NOTE: I'm guessing at the amount of chicken this will take!--Glen.)

TFDPRESS@ACPUB.DUKE.EDU

(THOMAS FENSKE)

REC.FOOD.RECIPES

From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

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