Belleville Barbecued Chicken
Jean Skogg
Fire up the grill for this exceptional Belleville Barbecued Chicken featuring two flavorful basting sauces. The first sauce combines Sauterne wine and butter for richness, while the second delivers tangy depth with ketchup, lemon juice, and aromatic spices. This double-basting technique creates chicken that's incredibly juicy with perfectly caramelized skin. Ideal for summer gatherings or weekend cookouts, this recipe elevates ordinary grilled chicken to a memorable feast that will have everyone asking for seconds.
You will note that this recipe fails to mention how much chicken this will cover. Use whatever you think will work.
Sauce No.1:
1 c. Sauterne wine
1 lb. oleo
2 t. salt
1/2 t. pepper
3 T. soy sauce
Combine and heat the above and keep hot.
Sauce No.2:
3/4 c. chopped onion
1/2 c. salad oil
Heat onion and oil until onion is tender but not brown. Add:
3/4 c. catsup
3/4 c. water
1/2 c. lemon juice
3 T. granulated sugar
3 T. Worcestershire sauce
2 T. prepared mustard
1 T. salt
1/2 t. pepper
Simmer 15 minutes.
NOTE: Oleo is margarine, which you should never use. Just use butter.
Place chicken on grill.
Baste with Sauce No.1 until all used.
Continue to baste with Sauce No.2 using 1/2 of prepared amount.
When chicken is tender, 45 minutes to an hour, or until done, place chicken in baking pan.
Pour remainder of sauce over chicken, cover until served.
Makes enough sauce for 8-10 chicken portions