This is not a heavy barbecued chicken. The sauce is actually quite light.
The sauce is more of a vinegar based sauce, than the thick, sweet sauce you may be thinking of.
It does have a lovely flavor, the only thing that makes is red-ish is the tomato paste. I have had lots of barbecue sauces that have a ketchup base. That tends to make the sauce thicker.
The chicken, I only used one, was cooked perfectly. I ended up broiling it for about 45 minutes.
You do need to watch the broiling temperature as the chicken will brown quite fast.
I had the broiler set on high at first. Once I saw the charring, I turned it down to low.
During the last broiling time, I turned it back up to high and made sure the chicken was skin side up.
It does take a little time and attention to complete this recipe. I think it would be great on a grill as an alternative.
Delicious chicken with a nice, mild sauce.
BARBECUED CHICKEN
2 Broiling Chickens
Melted Fat
1/3 Cup Cider Vinegar
1 Teaspoon Worcestershire Sauce
1/2 Teaspoon Onion Salt
1/4 Teaspoon Garlic Salt
1/2 Teaspoon Salt
1/8 Teaspoon Pepper
Dash Paprika
1 Tablespoon Tomato Paste
1/2 Cup Melted Fat
Have chickens split down the back. Clean thoroughly. Brush with melted fat and place on heated broiling rack, skin side down. Place rack 5 inches from heat and broil 15 minutes. Turn, brush with fat, and broil on the other side, turn again to have skin side up. Allow 45 to 60 minutes to broil chicken, flipping every 10 to 15 minutes. Combine remaining ingredients to make a sauce and baste the chicken while broiling.
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