Recipe: Mop Sauce Chicken

MOP SAUCE CHICKEN

Mop chicken legs with the sauce and serve with a cabbage-carrot slaw and foil-wrapped potatoes.

FOR THE MOP SAUCE:
2 tablespoons butter
1 onion, minced
1 large garlic clove, minced
1 cup chili sauce, pureed
1 cup water
2 tablespoons cider vinegar
1 tablespoon horseradish
1 tablespoon Worcestershire sauce
1 teaspoon dry mustard
1/2 teaspoon dried marjoram
1/2 teaspoon dried thyme
1 pinch freshly ground black pepper
salt (to taste)
FOR THE CHICKEN:
4 chicken legs (about 2 lbs total)
2 tablespoons vegetable oil
1/2 teaspoon freshly-ground black pepper
1 pinch cayenne pepper
salt (to taste)

TO MAKE THE MOP SAUCE:
In a heavy saucepan, melt butter over medium heat; cook onion and garlic until softened, 3 to 5 minutes.

Stir in chili sauce, water, vinegar, horseradish, Worcestershire sauce, mustard, marjoram, thyme, and pepper. Bring to a boil, stirring constantly. Reduce heat; simmer, uncovered and stirring occasionally, until thickened, about 20 minutes. Season with salt to taste.

TO PREPARE THE CHICKEN:
Prepare the grill.

Meanwhile, trim any fat from chicken. Brush chicken lightly with oil. Sprinkle with black and cayenne peppers.

Cook chicken on greased grill over medium-hot coals or on medium setting, for 30 to 40 minutes or until chicken is crusty brown but no longer pink inside, turning often and "mopping" with sauce during last 10 minutes. Season with salt to taste.

Servings: 4
Source: The Random House Barbecue and Summer Foods Cookbook by Margaret Fraser