| Recipe: |
3 cut-up chickens (4 pounds each)
Salt
2 medium onions (about 1 pound), sliced
2 lemons, sliced
1 bottle (18 ounces) barbecue sauce
1⁄4 cup spicy brown mustard
1⁄4 cup orange marmalade
2 teaspoons cayenne pepper sauce
Preheat oven to 450 degrees F. Line two 15 1/2" by 10 1/2" jelly-roll pans with foil.
Remove skin from chicken, if you like. Sprinkle chicken with 1 teaspoon salt. Arrange pieces, bone-sides up, in lined pans; top with onion and lemon. Cover tightly with foil. Bake 40 minutes.
In bowl, mix barbecue sauce, mustard, marmalade, and pepper sauce.
After 40 minutes, uncover chicken pieces; transfer to platter. Turn oven control to broil. Discard onions, lemons, and any juices in jelly-roll pans, reserving foil lining. Return chicken to pans, bone-sides up; brush generously with some sauce mixture. Place pans with chicken on same rack in broiler 6 to 8 inches from source of heat. Broil 5 minutes. Turn chicken pieces over and brush generously with some sauce; broil 5 to 7 minutes longer or until juices run clear when thickest part of chicken is pierced with tip of knife and sauce is browned.
Cool chicken in pans. When cool, pack in container with tight-fitting lid. Refrigerate chicken up to 1 day.
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