| Recipe: |
1 (2 1/2 lb) frying chicken, skinned and cut into 8 pieces
Marinade
2/3 c chili sauce
1/4 c red-wine vinegar or cider vinegar
1/4 c water
3 T finely chopped yellow onion
3 T Worcestershire sauce
1 T canola oil
2 t dry mustard
1/4 t salt
1/8 t freshly ground black pepper
1/8 t hot pepper sauce
Preheat oven to 350 degrees F. Spray a 13-x 9-inch baking pan with vegetable cooking spray.
While ribs are simmering, prepare the marinade. In a large, shallow glass or ceramic dish, combine the ketchup, vinegar, honey, soy sauce, garlic, thyme, and red pepper. Mix well.
To prepare sauce, in a small saucepan, combine chili sauce, vinegar, water, onion, Worcestershire sauce, oil, mustard, salt, pepper, and hot pepper sauce. Bring mixture to a boil over medium heat. Reduce heat to low; simmer for 10 minutes.
Place chicken in prepared pan. Brush half of sauce over chicken. Bake, uncovered, until no longer pink and juices run clear when meat is pierced with the tip of a knife, about 45 minutes. Brush with remaining sauce every 15 minutes. Serve immediately.
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