Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality

Iraq Dinar/News is a popular topic among many topics this board offers.

See the footer of the board for our Facebook and My business pages.

Be sure and join our Dinar Only Newsletter Email list. It is located on the right. Your User Account Email when joining the board is for with in Neno's Place use of board information which you can control in your profile settings.

Neno

NOTES:
For "Advertising" with in my board to our Membership and Visitors see our "Sponsor Ad Info" in the Navbar. Neno's Place receives a low of 50,000 views a week to over 100,000 plus many times thru out the year.

I can be reached by phone or text 7am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.
Established in 2006 as a Community of Reality

Longest Dinar holding Community. Reach Admin by Private Message. Copyright © 2006-2017


Grilled Chicken with Ancho Barbecue Sauce

Share

Lobo
Moderator
Moderator

Posts : 17792
Thanked : 876
Join date : 2013-01-12

Grilled Chicken with Ancho Barbecue Sauce

Post by Lobo on Fri Jan 22, 2016 11:21 pm


Grilled Chicken with Ancho Barbecue Sauce

Be the first to Write a Review
Prep Time: 30 minutes
Cook Time: 50 minutes
Servings: 6
An ancho chili is a mild, dark reddish brown or brick red, squat-looking dried poblano chili; it can pack a bit of heat along with its natural sweetness. For a delicious accompaniment to this grilled chicken, try our Corn Pudding.



  • Printer Friendly Version






  • 84

Ingredients:


  • 1 ancho chili, seeded and cut into pieces
  • 1 cup boiling water
  • 1 Tbs. olive oil
  • 1 Tbs. salt
  • 1 chicken, about 3 1/2 lb., cut into serving pieces



For the barbecue sauce:


  • 2 Tbs. unsalted butter
  • 1 yellow onion, finely chopped
  • 1 1/2 cups ketchup
  • 1/2 cup water
  • 1/3 cup Worcestershire sauce
  • 1/4 cup steak sauce
  • 2 Tbs. cider vinegar
  • 1/3 cup firmly packed light brown sugar
  • 5 tsp. ancho chili powder

Related Recipes


  • Corn Pudding >


Wine Pairing

This pairs well with soft, medium-bodied white wines like the Diemersdal MM Louw Sauvignon Blanc, Durbanville from our Wine Club.

Directions:

In a small heatproof bowl, combine the ancho chili and boiling water. Let stand until the chili has softened, about 20 minutes. Drain, reserving 2 Tbs. of the liquid.

In a food processor or blender, combine the ancho chili, the reserved liquid, the olive oil and salt. Process until a thick, smooth paste forms. Place the paste and the chicken pieces in the barrel of a vacuum marinator and marinate for 30 minutes according to the manufacturer's instructions. Let stand in the sealed marinator for 20 minutes more before grilling. If necessary, marinate the chicken in batches.

Meanwhile, make the barbecue sauce: In a saucepan over medium-low heat, melt the butter. Add the onion and cook, stirring occasionally, until softened, about 5 minutes. Stir in the ketchup, water, Worcestershire sauce, steak sauce, vinegar, brown sugar and chili powder. Bring to a boil, reduce the heat to low, cover partially and simmer until thickened slightly, about 10 minutes. Set aside.

Preheat an indoor electric grill to 400°F.

Arrange the chicken, skin side down, on the grill. Cook, turning once, until the chicken is cooked through, 22 to 25 minutes total. Brush the skin side of the chicken with some of the barbecue sauce during the last 2 to 3 minutes of cooking.

Transfer the chicken to a platter and serve immediately. Pass the remaining barbecue sauce at the table. Serves 4 to 6.
Williams-Sonoma Kitchen.

    Current date/time is Sun Dec 04, 2016 4:05 am