Mom's Ginger Barbecued Chicken
Yield
6 servingsPrep
25 minCook
60 minReady
1 hrsLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
chicken
|
*
|
| 1 | medium |
tomato paste
canned |
*
|
| ½ | can |
white wine vinegar
|
*
|
| 1 | tablespoon |
soy sauce, tamari
|
|
| 3 | dashes |
liquid smoke
|
*
|
| 1 | tablespoon |
dry mustard
|
|
| 1 | tablespoon |
ginger
fresh, grated |
|
| 1 | x |
brown sugar, dark
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
chicken
|
*
|
| 1 | medium |
tomato paste
canned |
*
|
| 0.5 | can |
white wine vinegar
|
*
|
| 15 | ml |
soy sauce, tamari
|
|
| 3 | dashes |
liquid smoke
|
*
|
| 15 | ml |
dry mustard
|
|
| 15 | ml |
ginger
fresh, grated |
|
| 1 | x |
brown sugar, dark
|
*
|
Directions
Mix in blender or food processor: tomato paste, mustard, soy sauce and liquid smoke.
Fill the tomato paste can ½ up with wine vinegar; blend in ginger and pour into sauce.
Add LOTS of dark brown sugar until you get preferred combination of sweet/sour.
Can thin with water; should be just a little thinner than ketchup.
Clean and cut up chicken, salt and pepper the pieces.
Broil chicken lightly on both sides in a deep pan and de-skin.
Spoon on sauce and bake in 325℉ (160℃) oven about 45 minutes.
About halfway through the cooking time, turn the chicken over.
