| Level: | Easy |
| Total: | 3 hr 50 min |
| Prep: | 5 min |
| Inactive: | 3 hr |
| Cook: | 45 min |
| Yield: | 6 servings |
Ingredients
- 2 chickens (2 1/2 to 3 pounds each), quartered, with backs removed
- 1 recipe Barbecue Sauce, recipe follows
- 1 1/2 cups chopped yellow onion (1 large onion)
- 1 tablespoon minced garlic (3 cloves)
- 1/2 cup vegetable oil
- 1 cup tomato paste (10 ounces)
- 1 cup cider vinegar
- 1 cup honey
- 1/2 cup Worcestershire sauce
- 1 cup Dijon mustard
- 1/2 cup soy sauce
- 1 cup hoisin sauce
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1/2 tablespoon crushed red pepper flakes
Instructions
- Marinate the chickens in 2/3 of the barbecue sauce for a few hours or overnight in the refrigerator.
- Heat the coals in a charcoal grill. Spread the bottom of the grill with a single layer of hot coals and then add a few more coals 5 minutes before cooking, which will keep the fire going longer. Place the chicken quarters on the grill, skin side down, and cook for about 45 minutes, turning once or twice to cook evenly on both sides. Brush with the marinade as needed. The chicken quarters are done when you insert a knife between a leg and thigh and the juices run clear. Discard any unused marinade.
- Serve with extra barbecue sauce on the side.
- In a large saucepan on low heat, saute the onions and garlic with the vegetable oil for 10 to 15 minutes, until the onions are translucent but not browned. Add the tomato paste, vinegar, honey, Worcestershire sauce, mustard, soy sauce, hoisin sauce, chili powder, cumin, and red pepper flakes. Simmer uncovered on low heat for 30 minutes. Use immediately or store in the refrigerator.
- Yield: 1 1/2 quarts
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 1164 |
| Total Fat | 65 g |
| Saturated Fat | 14 g |
| Carbohydrates | 87 g |
| Dietary Fiber | 7 g |
| Sugar | 68 g |
| Protein | 60 g |
| Cholesterol | 213 mg |
| Sodium | 3267 mg |
Reviews
Excellent BBQ chicken recipe. A little sweet and a little spicy. Delicious! Ina is the best!
I am a huge barbecue fan and make both homemade rubs and sauces. This has been my single favorite sauce for years and I pretty much stay with it as Ina wrote it. It’s a classic.
I cut the vinegar to 1/4 a cup- added some more honey and soy sauce—in hindsight I should’ve added less hoisin – was really good
Versatile recipe lots of ingredients but easy to follow
This was delicious! For those who had problems with the sauce I suggest making sure each of your ingredients are to your liking. There is a range of taste and quality in different brands of soy and hosin sauce, Worcestershire sauce, and mustard just to name a few.
Made this for me and my husband yesterday and it was a winner! Only thing I would say is that it was a little too much vinegar for his liking. I will probably reduce the vinegar by about half next time. Even with the vinegar, he said we should never buy bottled bbq sauce again. This stuff is amazing!
This sauce is sweet with a bit of a spicy kick. It’s awesome.
This is absolutely perfect. What more can I say?
I haven’t made this since forever. Have made it and remembered how very good it is and perfect for the holiday weekend. Sauce is made, YUM, chicken is marinating. It’s certain to be loved by all!
Making P. Allen Smith’s beyond delight potato salad that we had at Moss Mountain at his poultry seminar.
Deviled eggs and maybe something else…..
Everyone LOVED it!