Carolina Barbecued Chicken

In the Carolinas, folks mix the barbecue sauce with vinegar, plenty of
spices and a dash of sugar--but no tomato. We've re-created
this sauce, which gives a great taste to chicken.

Makes 4 servings

1 cup finely chopped onions
1 cup finely chopped green bell pepper
1 cup cider vinegar
3 tablespoons firmly packed light or dark brown sugar
2 teaspoons fresh lemon juice
1/2 teaspoon salt
1/2 teaspoon dry mustard
1/4 teaspoon crushed red pepper flakes, or to taste
1/4 teaspoon freshly ground black pepper, or to taste
One 2-pound 4-ounce chicken, skinned and cut into 8 equal pieces

Preheat outdoor barbecue grill according to manufacturer's directions, or
preheat broiler and spray rack in broiler pan with nonstick cooking spray.
In small saucepan, combine onions, bell pepper, vinegar, brown sugar,
juice, salt, dry mustard, pepper flakes and black pepper; stirring
constantly, bring liquid to a boil. Reduce heat to low; simmer, stirring
occasionally, 20 minutes, until flavors are blended. Grill chicken over
hot coals or place onto prepared rack in broiler pan and broil 4" from
heat, turning as needed and basting with some of the onion mixture,
20 minutes, until browned and juices run clear when pierced with fork.
Transfer chicken to serving platter; top with remaining onion mixture.

SERVING  SIZE:  3 oz chicken, 1/4 onion mixture

POINTS:  6 (5)

PER SERVING:  233 Calories/6 g Fat
2 g Saturated Fat/353 mg Sodium
19 g Carbohydrate/1 g Fiber/25 g Protein

* Whenever possible, I calculate ALL my Points on my website with my Offline Points Calculator
in the Half Points Mode, which rounds UP to the nearest Half Point. This keeps my site consistent.

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