Recipe - Red Chile And Orange Barbecued Chicken

One fourth cup Vegetable oil
One half cup Onion, minced
3 Cloves garlic, minced
3 tablespoon Chile powder, medium hot,
unblended
2 Bay leaf
1 tablespoon Dry mustard
1 One fourth teaspoon Dried thyme
1 teaspoon Ground ginger
1 teaspoon Curry powder
1 teaspoon Ground pepper
Three fourths teaspoon Cayenne pepper
1 Three fourths cup Catsup
1 cup Orange juice
One fourth cup Lemon juice
One fourth cup Light molasses
2 tablespoon Worcestershire sauce
2 tablespoon Soy sauce
2 pound Broilerfryer chicken, cut
and skinned

Heat the oil in a heavy saucepan over low heat. Add the next 10
ingredients, cover and cook 10 minutes, stirring occasionally. Uncover, add
catsup, juices, molasses, Worcestershire sauce and soy sauce. Simmer until
sauce is reduced to 3 cups, stirring often, about 20 minutes. Chill 24
hours. Prepare barbecue (medium high).. Position at least 6 inches above
the heat soource. Set aside 2 cups sauce to serve with the chicken. Place
chicken on rack. Cover, cook 5 minutes. Turn chicken and cook 5 minutes.
Brush with sauce . Cook until cooked through, turning and brushing on more
sauce every 5 minutes, about 30 minutes total. Serve chicken, passing sauce
seperately.

Posted to EATL Digest 13 Apr 97 by Walt Gray waltgray@MNSINC.COM on Apr
14, 1997