Here are some tangy, zesty barbecued chicken recipes--these have some kick!
Zesty Barbecued Chicken #12 Tbsp margarine or butter 2 Tbsp prepared horseradish 2 Tbsp catsup 2 Tbsp vinegar 1 Tbsp lemon juice 1 Tbsp Worcestershire sauce 1/2 tsp bottled hot pepper sauce 1 2 1/2-3 lb broiler-fryer chicken, quartered
Combine margarine or butter, horseradish, catsup, vinegar, lemon juice, Worcestershire sauce, and hot pepper sauce in a saucepan. Bring to boil, stirring occasionally. Remove from heat.
Remove skin from chicken, if desired, rinse chicken and pat dry. Grill chicken quarters on uncovered grill on medium coals for 40-50 minutes or until no longer pink. Turn once while cooking and baste frequently with sauce.
Zesty Barbecued Chicken #2
This spunky recipe takes a delicious sauce which is used while barbecuing the chicken. To make the sauce, combine 2 tablespoons of margarine or butter, 2 tablespoons of prepared horseradish, 2 tablespoons ketchup, 2 tablespoons vinegar, 1 tablespoon lemon juice, 1 tablespoon Worcestershire sauce, and ½ teaspoon of bottled hot pepper sauce. Bring to a boil in a saucepan, stirring occasionally and then remove from the heat.
If you like, remove the skin from the chicken. Rinse the chicken well, and pat dry. Grill the chicken quarters, cut side up in an uncovered grill over medium heat for about 40 to 50 minutes, turning once and brushing frequently with the sauce. This recipe will make four servings.