[CH] Last Night's Dinner - Chicken w/Lemon BBQ Sauce
RisaG (radiorlg@yahoo.com)
Tue, 15 Jul 2003 14:28:17 -0700 (PDT)
This was last night's dinner - an adaptation of a
recipe from Bon Appetit. They used pasilla or paprika
for the chile, I used Red Lion medium chile powder as
it was the only thing I could find at the time (pantry
is a bit disorganized right now).
This is what I did and it was delicious. I didn't make
enough chicken though (the only complaint).
Served it with rice pilaf and peas.
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Oven Baked Chicken w/BBQ Sauce
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adapted from Bon Appetit, 7/94
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Sauce:
1/3 cup vegetable oil
1 small onion, minced
3 cloves garlic, minced
3 tbsp Red Lion Med Chile Powder
1 tbsp dry mustard
1.25 tsp dried thyme
1.25 tsp ground ginger
1 tsp Penzey's Sweet Curry Powder
1 tsp freshly ground black pepper
1.75 cups sugar-free ketchup
1/4 cup fresh lemon juice
2 tbsp Splenda
2 tbsp worcestershire sauce
2 tbsp tamari sauce
Chicken:
6 chicken thighs
dry rub for chicken
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The day before cooking, rub some of the dry rub under
the skin of the thighs. Refrigerate until ready to
cook.
For sauce: Heat oil in heavy saucepan over low heat.
Add onions, garlic, chile powder and all other
seasonings, cover and cook for 10 minutes, stirring
occasionally. Uncover; add ketchup, Splenda, lemon
juice, worcestershire sauce and tamari. Simmer until
sauce is reduced quite a bit, stirring often, about 20
minutes.
Cook chicken in a medium skillet over medium-high heat
with a bit of vegetable oil. Brown on one side, turn
over and cook on the other. Make sure both sides are
browned nicely before putting in oven.
Preheat oven to 375 degrees F. When hot, place skillet
in oven. Bake for 15 minutes, spread some of the bbq
sauce on one side, and bake again for another 20
minutes. Remove from oven. Let sit. Brush more sauce
on the bare side of the meat and serve.
Serves 3-4
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RisaG
http://www.geocities.com/radiorlg
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