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Poultry and Eggs - Pickly and Pungent Grilled Chicken

  • 2 tablespoons salad oil
  • 2 tablespoons butter
  • 3 cloves garlic, crushed
  • 1/2 cup onion, finely chopped
  • 1/2 cup sweet gherkins, chopped
  • 2 tablespoons sweet pickle juice
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon capers, chopped
  • 2 dashes hot sauce
  • 1 teaspoon dry mustard
  • 1 cup catsup
  • 4 pounds broiler-fryer chicken pieces

Heat oil and butter in medium saucepan. Add garlic and onion; sauté until lightly browned, stirring frequently. Stir in all remaining ingredients except chicken; simmer covered for 10 minutes, stirring occasionally. Set barbecue sauce aside.

Cook chicken on outdoor grill or broil six inches from source of heat for 10 to 15 minutes per side or until crisp and brown. Then brush chicken with sauce. Grill or broil chicken two to three minutes longer on each side, watching carefully to prevent burning.

Serve any remaining sauce with chicken. Makes six servings and 1 2/3 cups barbecue sauce.
Submitted By: Bess Gentry
Rutherford Farmers Co-op
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