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Ingredientes
- 8 x 3- to 4-lb. chickens, quartered or possibly cut into serving pcs
- 4 c. tomato sauce
- 1/2 c. light soy sauce
- 1/2 c. white or possibly apple cider vinegar
- 12 ounce beer
- 2 tsp salt
- 1 Tbsp. pure grnd warm red chile
- 1 Tbsp. freshly grnd black pepper
- 3 lrg clv garlic, finely chopped
Direcciones
- Place the chicken pcs in large oiled baking pans, skin-side up, and bake at 450 degrees for 45 min. Meanwhile, combine the rest of the ingredients in a 2-qt saucepan and simmer, uncovered, over low heat for 20 min. Remove from heat and stir to combine well.
- Remove chicken from the oven and pour off he collected pan juices.
- Reserve one c. and add in to sauce. Bring sauce to a boil, then lower heat and simmer for another 15 min. Pour the sauce over the chicken (still in the pans) and marinate for one hour, basting frequently with the sauce.
- Prepare the grill. When coals are ready, arrange them proportionately on either side of the grate, and place a drip pan in the middle. Add in some soaked wood chips for more smoke. Remove chicken from marinade, saving the sauce for basting and serving at the table. Place the chicken on the grill, skin-side up, centered over the drip pan.
- Cover the grill. Baste chicken frequently as it cooks. Turn it after 30 min. Continue grilling, basting often, for 60 to 70 min, or possibly till it is very tender and smoky. Serve with the remaining sauce.
- Serves 12 to 15.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 740g | |
| Recipe makes 12 servings | |
| Calories 1366 | |
| Calories from Fat 839 | 61% |
| Total Fat 93.08g | 116% |
| Saturated Fat 26.62g | 106% |
| Trans Fat 0.0g | |
| Cholesterol 463mg | 154% |
| Sodium 1851mg | 77% |
| Potassium 1477mg | 42% |
| Total Carbs 6.8g | 2% |
| Dietary Fiber 1.5g | 5% |
| Sugars 3.66g | 2% |
| Protein 116.72g | 187% |
