Hot Fourth-Of-July Barbecued Chicken

Recipe Ingredients

2		Frying chickens - cut in half and backbones removed
1 cup	237ml	Apple wood chips
		Hot Barbecue Sauce
5		Bacon slices
2 tablespoons	30ml	Oil
2 tablespoons	30ml	Garlic cloves - minced (large)
1 cup	237ml	Catsup
1/3 cup	78ml	Red wine vinegar
1 cup	62g / 2.2oz	Onion - chopped (medium)
1 cup	237ml	Dry red wine
1 teaspoon	5ml	Worcestershire sauce
2 tablespoons	30ml	Hoisin sauce
1 tablespoon	15ml	Hot chili paste
		Fresh lemon juice - to taste
		Salt - to taste
		Black pepper - freshly ground, to taste

Recipe Instructions

To make the barbecue sauce: In a small skillet, cook the bacon over medium-low heat until it is crisp; remove the bacon to paper towels to drain. In a medium saucepan, heat the oil and saute the garlic until it is translucent. Add the catsup, vinegar, onion, red wine, Worcestershire sauce, hoisin sauce, and chili paste to the saucepan. Crumble the bacon and add it to the sauce. Add lemon juice, salt, and pepper to taste.

Reserving a small amount of sauce to brush over the chicken, place the saucepan over low heat, cover, and let sauce cook for 1 to 2 hours to develop flavors, stirring occasionally.

Meanwhile, light a charcoal fire in a grill with a cover. Brush the chicken lightly with the reserved barbecue sauce mixture. Let the chicken sit at room temperature for at least 30 minutes before grilling. Soak the apple wood chips in cold water to cover for at least 30 minutes before grilling.

Place the chicken halves on the cooking rack over red-hot coals and sear them on both sides for a total of about 5 minutes. Drain the apple chips and sprinkle them evenly over the coals. Turn the halves bone side down, cover the grill, partially close the upper vents, and cook for 30 minutes. Turn the halves skin side down and cook for another 5 minutes (a total of 40 minutes), or until the juices run clear when a thigh is pierced with a sharp knife, or a thermometer inserted in the inside of a thigh reaches 175 to 180 degrees.

Turn the chicken, brush with the cooked barbecue sauce, turn it skin side down again, cover, and cook for another 2 to 5 minutes, or until the sauce browns and glazes the chicken.

Transfer the chicken from the grill to a plate and cover it with aluminum foil. Let the chicken sit at room temperature for 10 minutes or in a very low oven for up to 20 minutes. Pour the juices from the cooked chicken plate into the barbecue sauce. Pour the sauce into a bowl, and serve the sauce alongside the chicken. This recipe serves 4 to 6.

Source:
CHICKEN ON THE GRILL by David Barich and Thomas Ingalls

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