Belize BBQ Chicken |
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| Servings | Preparation Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 2 hours | preheat oven to 275 F. | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 3/4 cup chile sauce | 2/3 cup chicken stock | juice of 1 lemon |
| juice of 1 lime | 1/3 cup brown sugar | 3 Tbsps soy sauce |
| 1 garlic clove | 2 jalapenos or 1 Habanero chile, minced | 2 Tbsps coarse ground mustard |
| 1 Tbsp Worcestershire sauce | 1 chipotle chile, minced | zest of 2 oranges |
| 1 chicken fryer, 3 lbs | sea salt and freshly ground pepper | |
| 1 | Place all ingredients except the chicken, salt and pepper into a stock kettle and simmer for 20 minutes. Let cool. |
| 2 | Cut the backbone out of the chicken, then butterfly. Lightly season with sea salt and freshly ground pepper. |
| 3 | Apply sauce to both sides of chicken lavishly and cook slowly at 275 F. for 1-1/2 hours. Raise heat to 400 F. for 15 minutes and serve immediately with natural juices. |