Grilled chicken as you like it - includes recipes

Sunset, July, 1996 by Christine Weber Hale

1. Combine chilies, shallots, garlic, and broth in a 2- to 3-quart pan. Bring to a boil over high heat, then cover and simmer until chilies are softened, about 15 minutes. Let stand until slightly cooled, then whirl mixture [TABULAR DATA OMITTED] in a blender until very smooth. (If making ahead, cover and chill up to 1 day.)

2. Rinse chickens; pat dry. Reserve 1/2 cup of the chili sauce. Brush chickens all over with some of the remaining sauce.

3. Ignite 60 charcoal briquets on firegrate in barbecue. When coals are spotted with gray ash, about 20 minutes, push equal portions to opposite sides of firegrate. Place a metal or foil drip pan between coals. Set a lightly oiled grill above coals. Or turn gas barbecue to high and heat, covered, 10 minutes, then adjust for indirect cooking. Place chickens, skin side down, in center of grill, not over coals or flame. Cover barbecue (open vents for charcoal) and cook, turning often, for 25 minutes; brush both sides of chicken halves with more chili sauce, and continue to cook, basting with remaining sauce, until chickens are well browned and meat at thigh bone is no longer pink (cut to test), 40 to 45 minutes total. Add 4 briquets to each charcoal pile every 30 minutes during cooking if necessary to maintain heat.

4. While chickens cook, warm reserved chili sauce in microwave or on the stove. Cut chicken halves into pieces, if desired; serve with warm chili sauce to add to taste.

Per serving: 467 cal., 50% (234 cal.) from fat; 51 g protein; 26 g fat (7.2 g sat.); 5.3 g carbo.; 172 mg sodium; 161 mg chol.

When ordinary chicken won't do

Poussins, basically young chickens weighing about 1 pound each, are prized for their tender meat. Order them from your butcher, or substitute similar-tasting Cornish hens. When they are butterflied (split and flattened), cooking time is decreased and the meat cooks evenly. Parallel skewers inserted along each side help turn the birds easily during cooking.

Butterflied Poussins with Bourbon-Molasses Sauce

Prep and cook time: About 1 hour for poussins or Cornish hens, 1 hour and 15 minutes for a chicken

Notes: If you can't find poussins or Cornish hens, I whole broiler-fryer chicken will work just as well. Butterfly and skewer it as directed for poussins, then cut into serving pieces after grilling. You can make the sauce up to 3 days ahead; use it on any chicken cut.

Makes: 4 to 6 servings

2 cloves garlic, minced 1 onion (about 1/2 lb.), minced 1 tablespoon salad oil 1 cup catsup 1/2 cup reduced-sodium chicken broth 1/2 cup bourbon 1/4 cup molasses 1/4 cup firmly packed brown sugar 1 teaspoon dry mustard 1/2 teaspoon ground ginger 1/4 teaspoon cayenne 4 poussins or Cornish hens (about 1 lb. each), or 1 whole chicken (4 to 4 1/2 lb.)

1. In a 4- to 5-quart pan, combine garlic, onion, and oil. Stir often over medium-high heat until lightly browned, about 10 minutes.

2. Add catsup, broth, bourbon, molasses, brown sugar, mustard, ginger, and cayenne; mix well. Bring to a boil; simmer, stirring often, until reduced to 1 1/3 cups, 20 minutes. (If making ahead, cool, cover, and chill up to 3 days.)