1/4 cup Vegetable oil
1/2 cup Onion, minced
3 Cloves garlic, minced
3 tbsp Chile powder, medium hot, unblended
2 Bay leaf
1 tbsp Dry mustard
1 1/4 tsp Dried thyme
1 tsp Ground ginger
1 tsp Curry powder
1 tsp Ground pepper
3/4 tsp Cayenne pepper
1 3/4 cup Catsup
1 cup Orange juice
1/4 cup Lemon juice
1/4 cup Light molasses
2 tbsp Worcestershire sauce
2 tbsp Soy sauce
2 lb Broiler-fryer chicken, cut and skinned
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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 source. 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 separately. |
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