Recipe: Barbecued Chicken Two Ways (with Sweet-Sour or Spicy Garlic Barbecue Sauce)

BARBECUED CHICKEN TWO WAYS

"This recipe includes two barbecue sauces, both tomato-based, but one is sweet and tangy-sour while the other is punched up with spicy heat. Each of the sauce recipes makes enough to brush over one chicken. If you wish to try both sauces, use two chickens. Alternatively, halve each sauce recipe and brush half of the pieces from one chicken with one sauce and half with the other sauce. To avoid mingling the distinctive flavors of the two sauces, use a separate basting brush to apply each."

1 (3 to 4 pound) frying chicken, cut into serving pieces
Sweet-Sour or Spicy Garlic Barbecue Sauce (recipes follow)*

Remove excess fat from chicken; discard fat. Wash chicken and pat dry.

Prepare hot charcoal fire for direct-heat grilling. When coals are ready, place chicken on grill, skin side down. When seared, turn skin side up. After about 30 to 40 minutes, baste chicken on both sides with either Sweet-Sour Barbecue Sauce or Spicy Garlic Barbecue Sauce. Grill, turning the chicken pieces frequently to prevent charring, until the meat springs back slightly when lightly touched and the thickest part of the thigh registers 180 degrees F, about 50 to 60 minutes total cooking time.

SWEET-SOUR BARBECUE SAUCE
Makes 1 cup

2 tablespoons butter
1/2 large red onion, minced
1/2 cup ketchup
1/2 cup water
2 tablespoons apple cider vinegar
1 tablespoon brown sugar
A few drops hot-pepper sauce

In medium saucepan over medium heat, melt butter. Add onion and saute until tender. Add ketchup, water, vinegar, brown sugar and hot-pepper sauce. Stir until blended. Increase heat and bring sauce to a boil. Reduce heat and simmer 15 minutes. Cool before brushing onto chicken.

SPICY GARLIC BARBECUE SAUCE
Makes 1 cup

1/2 cup ketchup
1/2 cup white wine
2 teaspoons Worcestershire sauce
2 garlic cloves, crushed
1/2 teaspoon chili powder or to taste
A few drops hot-pepper sauce

In a medium saucepan, combine ketchup, wine, Worcestershire sauce, garlic, chili powder and hot-pepper sauce. Bring to a boil. Reduce heat and simmer 20 minutes. Cool before brushing onto chicaken.

Makes 4 servings
Source: Annette Gooch to the Columbus Dispatch, June 13, 2007