BBQ Chicken
This favorite recipe comes out of The New Basics Cookbook by Silver Palate authors Julee Rosso and Sheila Lukins (Workman Publishing, New York, 1989). It’s not like the traditional Southwest or Texax barbecue birds slopped with thick red sauce requiring a packet of napkins. This one’s civilized. Eat it with a knife and fork. A little sweet , light white wine would go well, too. I like to marinate it the day before. In fact, I have one going in the refrigerator right now.
MARY EMMERLING'S CHICKEN BARBECUE
1/2 cup apricot jam
2 tbsp. soy sauce
2 tbsp. dry white wine or dry sherry
2 tbsp. minced scallions (green onions)
2 tbsp. minced garlic
2 tbsp. minced fresh ginger
2 tbsp. fresh lemon juice
Salt and freshly ground black pepper to taste
1 chicken (2 2/3 to 3 lb.), well rinsed, patted dry, and quartered
Combine all the ingredients except the chicken in a large bowl, and mix well. Rinse the chicken pieces well and pat them dry. Place them in the bowl and toss to coat with the marinade. Cover, refrigerate and marinate at least 4 hours, turning occasionally.
Conventional oven cooking method:
Put chicken on grill pan skin side down in center of oven under broiler. Broil 10-12 minutes until browned. Turn chicken skin side up. Turn oven temperature to 450°F and roast an additional 15-20 minutes until done.
Charcoal grilling method:
Prepare hot coals for grilling. Grill the chicken over medium-hot coals, basting frequently with the marinade, until the juices run clear when the meat is pricked with a fork, 15 minutes on each side. Serve immediately.
