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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Recipe from: MaryMc
Servings: 12 to 15
This is great for a crowd. I always get asked for the recipe when I make it! It's moderately spicy, so if you don't like it hot, cut back a little on the ground chile.
8 chickens, 3 to 4 pounds each, quartered or cut into serving pieces
4 cups tomato sauce
½ cup light soy sauce
½ cup white or apple cider vinegar
12 ounces beer
2 teaspoons salt
1 tablespoon pure ground hot red chile
1 tablespoon freshly ground black pepper
3 large cloves garlic, finely minced
Place the chicken pieces in large oiled baking pans, skin-side up, and bake at 450°F for 45 minutes. Meanwhile, combine the rest of the ingredients in a 2-quart saucepan and simmer, uncovered, over low heat for 20 minutes. Remove from heat and stir to combine well. Remove chicken from the oven and pour off the collected pan juices. Reserve one cup and add to sauce. Bring sauce to a boil, then lower heat and simmer for another 15 minutes. 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 evenly on either side of the grate, and place a drip pan in the middle. Add 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 minutes. Continue grilling, basting often, for 60 to 70 minutes, or until it is very tender and smoky. Serve with the remaining sauce.