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Backyard chicken


Backyard BBQ chicken with homemade bbq sauce

Courtesy of Emril Lagasse From EMERIL AT THE GRILL, reprinted by The FOOD Magazine, August 2009, "Wine and the Grill", by Dick Rosano

serves 6-8


8 whole chicken leg quarters
Salt and freshly ground black pepper, to taste

Emeril's Creole Seasoning Ingredients:

2 1/2 Tbsp paprika
2 Tbsp salt
2 Tbsp garlic powder
1 Tbsp black pepper
1 Tbsp onion powder
1 Tbsp cayenne pepper
1 Tbsp dried oregano
1 Tbsp dried tyme
Combine all ingredients thoroughly
Makes 2/3 cup

Sauce Ingredients: Makes about 4 cups

2 Tbsp vegetable oil
3/4 cup yellow onioon, chopped
2 Tbsp garlic, chopped
4 cups ketchup
1/2 cup packed dark brown sugar
2 Tbsp cane syrup
1/2 cup cider vinegar
1/4 cup Worcestershire sauce
3 Tbsp red hot suace
2 Tbsp yellow mustard
2 tsp Emeril's Original Essence or Creole Seasoning
1/2 tsp crushed red pepper (to taste)


Prepare Sauce:

Heat the oil in a large pot over medium-high heat.  Add the onion and cook, stirring, for 4 minutes.  Add the garlic and cook, stirring, for 1 minute.  Add all the remaining ingredients, and bring to a boil.  Lower the heat to a simmer and cook, stirring occasionally, until the sauce has thickened and the flavors have married, 15-20 minutes.  Remove from the heat and set aside to cool.
Note: Any unused sauce can be stored in an airtight nonreacive container in the refrigerator for up to 2 weeks.

Prepare Chicken:

Preheat a grill to medium-low, and brush the grate with oil.  Season both sides of the chicken legs with salt and pepper.  Place the chicken on the grill, skin side down, and cook, adjusting the chicken's position and turning the pieces occasionally, until it apperars to be about halfway cooked, about 15 minutes.  Then use a basting brush to brush the chicken legs with the barbecue sauce, and continue to cook, turning the pieces frequently and reapplying barbecue sauce each time the chicken is turned, until it is cooked through and an instant-read thermometer inserted into the thickest part registers 160- 165 degrees F, 15-20 minutes.  Serve the chicken hot or warm.   


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