Zesty Barbecued Chicken

2 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.

This entry was posted on Monday, September 11th, 2006 at 10:32 am and is filed under Chicken Recipes, Poultry. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

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