St. Lucia Barbecued Chicken
- Ready In:
- 1hr 15mins
- Ingredients:
- 13
- Serves:
-
8-10
ingredients
-
ST LUCIA BARBECUE SAUCE
- 1 (28 ounce) can plum tomatoes, drained and pureed 796 mL
- 1 cup finely chopped pineapple
- 1⁄4 cup brown sugar
- 1⁄4 cup Dijon mustard
- 2 tablespoons cider vinegar
- 1 tablespoon Worcestershire sauce
- 2 tablespoons minced fresh gingerroot
- 6 garlic cloves, minced
- 1 onion, finely chopped
- 2 hot fresh chili peppers, minced
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 4 lbs skinless chicken pieces, bone in
directions
- In saucepan, combine all ingredients except chicken. Bring to boil and cook for 15 minutes, uncovered. Sauce should be thick. Cool.
- Pat chicken pieces dry and coat with sauce. Place meaty side up in baking dish and bake in preheated 350°F oven for 30 minutes.
- If you want to barbecue chicken, remove chicken from baking dish, transfer sauce to saucepan and boil until thick. Barbecue chicken for 5 to 10 minutes per side, brushing with reduced sauce. If you aren’t barbecuing, simply bake chicken for 10 to 20 minutes longer in sauce, or until thoroughly cooked.
- Bonnie Stern Simply HeartSmart Cooking.
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RECIPE SUBMITTED BY
Olha7397
Canada