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Brad Borel's Chicken W/White B-B-Q Sauce

  • 4servings

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Source: www.cookingindex.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B2, B9, C, D, P
MineralsNatrium, Silicon, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. Chicken

  2. 1/4 cup 40g / 1.4oz Packed light brown sugar

  3. 2 tablespoons 30ml Chili powder

  4. 2 teaspoons 10ml Salt

  5. 1 1/2 teaspoons 7 1/2ml Fresh coarse ground white pepper - black is ok, too

  6. 1/2 teaspoon 2 1/2ml Paprika

  7. 2 Broiler-fryer chicken breasts - split

  8. B B Q Sauce

  9. 1 cup 62g / 2 1/5oz Onion - minced

  10. 1 cup 237ml Oil

  11. 2 Garlic - curs

  12. 2 tablespoons 30ml Packed light brown sugar

  13. 1 tablespoon 15ml Minced parsley

  14. 1 teaspoon 5ml Fresh coarse ground white pepper

  15. 1/2 teaspoon 2 1/2ml Salt

  16. 1/4 teaspoon 1 1/3ml Oregano

  17. 1 Tarragon

  18. 1/2 cup 118ml White wine

  19. 1/4 cup 59ml White wine vinegar

  20. 1/4 cup 49g / 1.7oz Butter or margarine - cut in pieces

Instructions Jump to Ingredients ↑

  1. B-B-Q 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.

  2. 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 B-B-Q sauce. Bake in preheated 425F degree oven, basting occasionally, about 14 minutes or just until chicken is opaque throughout. Serve with White B-B-Q Sauce.

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