Red Chili and Orange Barbecued Chicken

Published in Bon Appetit, July 1994. The original recipe calls for two 4-pound chickens, each cut into 6 pieces. We prefer to use boneless, skinless chicken breasts. The sauce would also be good on a pork tenderloin.

• Ready In: 24 hrs
• Serves: 8

Ingredients

• Sauce

• 1⁄3 cup  vegetable oil
• 1⁄2 cup  freshly minced onion
• 3  garlic cloves, minced
• 3  tablespoons  hungarian hot paprika
• 2  bay leaves
• 1  tablespoon dry mustard
• 1 1⁄4 teaspoons dried thyme
• 1 1⁄4 teaspoons ground ginger
• 1  teaspoon curry powder
• 1  teaspoon ground pepper
• 3⁄4 teaspoon  dried crushed red pepper flakes
• 1 3⁄4 cups catsup
• 1  cup  fresh orange juice
• 1⁄4 cup light molasses (unsulfured)
• 2  tablespoons Worcestershire sauce
• 2  tablespoons soy sauce
• 2  lbs boneless skinless chicken breasts

Directions

1. Sauce: (make 1 day ahead).
2. Heat oil in heavy saucepan over low heat.
3. Add onions, garlic, paprika, bay leaves, dry mustard, thyme, ginger, curry powder, ground pepper, and crushed red pepper. Cover and cook 10 minutes, stirring occasionally.
4. Uncover; add catsup, orange juice, lemon juice, molasses, Worcestershire sauce and soy sauce. Simmer until sauce is reduced to 3 cups, stirring often, about 20 minutes. Chill 24 hours.
5. Chicken:.
6. Prepare barbecue (medium-high heat). Position grill rack at least 6 inches above heat source.
7. Set aside 2 cups of sauce to serve with the chicken.
8. Place chicken on rack. Brush with sauce. Cook chicken until cooked through, turning and brushing with sauce.
9. Serve chicken, passing 2 cups sauce separately.