2 garlic cloves, minced
2 teaspoons butter
1 cup ketchup
1/4 cup packed brown sugar
1/4 cup chili sauce
2 tablespoons Worcestershire sauce
1 tablespoon celery seed
1 tablespoon prepared mustard
1/2 teaspoon salt
2 dashes hot pepper sauce
2 broiler/fryer chickens (3-1/2 to 4 pounds each), cut up
1 In a large saucepan, saute garlic in butter until tender. Add the next eight ingredients. Bring to a boil, stirring constantly. Remove from the heat; set aside.
2 On a lightly greased grill rack, grill chicken, covered, over medium heat for 30 minutes, turning occasionally. Baste with sauce. Grill 15 minutes longer or until a thermometer reaches 170°, basting and turning several times.
This sauce is best when made a day or two in advance, giving the flavors time to come together.
If you don't have chili sauce on hand, you can use 1/4 cup extra ketchup or 1/4 cup cocktail sauce.
Try this cool-guy move if you don't have a basting brush: Tie a few sprigs of rosemary or another hearty herb together with twine, then baste with it.
Total Time Prep: 15 min. Grill: 45 min.
Makes 8 servings
3 ounces cooked chicken: 296 calories, 14g fat (4g saturated fat), 79mg cholesterol, 761mg sodium, 18g carbohydrate (12g sugars, 1g fiber), 25g protein.