Susan Spungens Barbecued Chicken Recipes

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SUSAN SPUNGEN'S BARBECUED CHICKEN



Susan Spungen's Barbecued Chicken image

Chickens are juicier when barbecued whole instead of cut up.

Provided by Martha Stewart

Categories     Chicken Recipes

Number Of Ingredients 2

4 whole chickens (about 3 pounds each)
1 1/4 quarts Susan Spungen's Barbecue Sauce

Steps:

  • Rinse the chickens inside and out under cold water, and pat dry. Truss legs with kitchen twine, and set aside.
  • Heat a charcoal or gas grill. If using a charcoal grill, arrange hot coals around inside edge of grill. Arrange chickens, breast sides up, in a row across the center. If using a gas grill, cook chickens over medium heat. Cook until brown on all sides, rotating every 5 to 7 minutes; cover grill as needed to maintain heat.
  • Baste chickens with barbecue sauce. Continue cooking, basting frequently, until an instant-read thermometer registers 170 degrees in breast and 180 degrees in thickest part of the thigh (avoiding bone), about 1 hour. If chickens brown too quickly before they are cooked through, transfer to baking pans and finish in a 350 degree oven.

SUSAN SPUNGEN'S BARBECUE SAUCE



Susan Spungen's Barbecue Sauce image

This recipe makes enough sauce for eight chickens. Refrigerate any leftover sauce for up to two weeks.

Provided by Martha Stewart

Categories     Lunch Recipes

Yield Makes 2 1/2 quarts

Number Of Ingredients 12

3 tablespoons canola oil
2 large onions, finely chopped
6 garlic cloves, minced
2 cans (28 ounces each) crushed tomatoes
2 1/2 cups cider vinegar
2 cups firmly packed dark-brown sugar
1 cup honey
3 tablespoons chili powder
2 tablespoons soy sauce
2 tablespoons hot dry mustard
2 tablespoons paprika
1 tablespoon coarse salt

Steps:

  • Heat oil in a large heavy-bottom saucepan over medium heat. Add onions and garlic; cook until golden brown, about 15 minutes. Add remaining ingredients; bring to a boil. Reduce heat; simmer uncovered, stirring occasionally, until sauce thickens, about 2 hours.

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