special flavor to poultry. Marinating for half an hour or
more will enhance both flavor and tenderness.
BEER MARINADEMakes about 2 cups
3 tablespoons spicy brown mustard
3 tablespoons brown sugar
3 tablespoons vegetable oil
1 tablespoon Worcestershire sauce
1 teaspoon Tabasco
1 teaspoon salt or to taste
1/2 teaspoon ground pepper.
1 can (12-ounces) beer
1 extra large onion, peeled and sliced into rings
In large, shallow baking dish, combine first 7 ingredients;
stir in beer. Add onion and 4 to 6 pounds chicken to
marinade. Cover and refrigerate 1 hour or longer, turning
occasionally. To grill, drain poultry and use marinade for
basting. Onion rings may be grilled 2 to 3 minutes per
side and served with poultry.
CHUTNEY BARBECUE SAUCEMakes about 1-1/2 cups
You'll get a deeply browned chicken with this recipe.
1 jar (8-1/2-ounces) mango chutney
1/3 cup wine vinegar
1 tablespoon spicy brown mustard
1 tablespoon brown sugar
1/4 teaspoon Cayenne pepper
In small bowl, combine all ingredients. Use as basting
sauce for grilling 4 to 5 pounds of chicken during last 10
to 15 minutes cooking. Lightly oil poultry before cooking,
and turn often to avoid burning.
FIREHOUSE BARBECUE SAUCEMakes about 3 cups