Recipe - Brad Borels Chicken Wwhite B-B-Q Sauce

CHICKEN
One fourth cup Packed light brown sugar
2 tablespoon Chili powder
2 teaspoon Salt
1 One half teaspoon Fresh coarse ground white
pepper; black is ok, too
One half teaspoon Paprika
2 Whole broilerfryer chicken
breasts; split

BBQ SAUCE
1 cup Onion; minced
1 cup Oil
2 Cloves garlic; curs
2 tablespoon Packed light brown sugar
1 tablespoon Minced parsley
1 teaspoon Fresh coarse ground white
pepper
One half teaspoon Salt
One fourth teaspoon Oregano
1 pn Tarragon
One half cup White wine
One fourth cup White wine vinegar
One fourth cup Butter or margarine; cut in
pieces

BBQ Sauce: In heavy saucepan saute onions in oil until just tender. Stir
in remaining ingredients. Simmer, stirring occasionally, 30 minutes. Remove
from heat; let stand until fats rise. Gently tip saucepan; drain off oil
and butter to use for basting. Whirl sauce in blender or processor until
smooth. Heat gently before serving. Makes 1 cup.

Chicken: In small bowl mix sugar, chili powder, salt, pepper and paprika;
rub over chicken, coating well. Wrap each breast in plastic wrap;
refrigerate at least 3 hours or overnight. Bring to room temperature; place
skin side up in large shallow baking dish, leaving space between pieces.
Brush with oil mixture skimmed from BBQ sauce. Bake in preheated 425F
degree oven, basting occasionally, about 14 minutes or just until chicken
is opaque throughout. Serve with White BBQ Sauce.

NOTES : Barbecueing master Brad Borel created this original sauce from a
traditional Southern recipe. Serve with green or Italian beans and beer.
Recipe by: Woman's Day Magazine

Posted to MCRecipe Digest V1 #991 by Carrie
carriejmclain@worldnet.att.net on Janusday,, ary 07, 1998