Tuesday, June 20, 2006

Lemon "Barbecue" Chicken

For tonight, a simple recipe that is as easy as it is delicious. My Stepmom made this one time when I came to visit and wrote down the recipe for me. She called it "Lemon Barbecue Chicken", but I have to change the name, as well as add an ingredient or two. To me, true barbecue incorporates pork and there is no fruit involved.

But it WAS good when I made it a few days ago. I only added a couple of things, and it was a nice addition, giving the recipe a bit more depth.

The sauce is easy as pie. True bachelor chow. A cup of catsup, 1/4 cup brown sugar, 3 tablespoons lemon juice. 1/2 teaspoon Worcestershire sauce, 1 teaspoon dry mustard (found in the spice aisle) and 1/4 teaspoon pepper. To which I added 1 teaspoon lemon zest (the finely grated rind of the lemon) and 1 full tablespoon of dark molasses. I also sliced up the remains of the lemon. Mix it up. mmm.
Pour over one cut up chicken and bake covered (with foil) at 325 degrees for an hour and a half to two hours. Half way through I turned the chicken over, and the last fifteen minutes I removed the foil.. You may wish to cut into a thick piece at an hour and a half to check if getting done (no obvious pinkness to the meat)
Served with some wild rice/white rice and mushroom pilaf (two leftover rices mixed together and reheated with some chopped mushrooms sauteed in olive oil) and some corn. A nice base to soak up the extra "it's really not barbecue" sauce.

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