Hotter Than Hell Chicken
May 6, 2019
Ingredients
- 1/4 cup Bacon drippings
- 1 tablespoon Maple syrup
- 1 cup Chopped onion
- 4 centiliters garlic
- minced (large)
- 1 Bottle
- (44-oz) ketchup
- 1/4 cup Cider vinegar
- 1/4 cup Dark molasses
- 1/4 cup Worcestershire sauce
- 1/2 cup Flat beer
- 2 tablespoons Dijon-style mustard
- 1 tablespoon Liquid smoke
- 1 teaspoon Pequin Quebrado
- 1 teaspoon fresh ground black pepper
- 1 tablespoon Minced pickled jalapenos
- 2 broiler-fryer chickens
- cut for frying (3-lb)
Directions
- Step 1 To make barbecue sauce, melt bacon drippings in a heavy, 3-quart or larger pot. Add maple syrup, onion and garlic and cook 3 minutes.
- Step 2 Add ketchup, vinegar, molasses, Worcestershire sauce, beer, mustard, liquid smoke, pequin and jalapenos. Stir well, cover & simmer 30 minutes.
- Step 3 Meanwhile, preheat oven to 400. Place chicken pieces, skin side up, in 2 large, shallow roasting pans.
- Step 4 Bake 30-40 minutes or until skin in parched, turn over, reduce oven to 350.
- Step 5 Generously baste each piece with sauce, using 3 cups of sauce
- Step 6 bake 15 minutes longer. Turn
- Step 7 baste skin side with pan drippings and 1 cup more sauce. Bake 20 to 30 minutes longer, until sauce is glazed and tips of chicken are browned.
- Step 8 Makes 8-12 servings.
- Step 9 For really hot sauce, increase pequin up to 1 tablespoon and jalapenos up to 3 tablespoons!