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| Thick and Spicy BBQ Chicken |
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One 2-1/2 pound frying chicken, skinned and cut into 8 pieces |
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Preheat oven to 350o F. Spray a 13-x 9-inch baking pan with vegetable cooking spray. |
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To prepare sauce, in a small saucepan, combine chili sauce, vinegar, water, onion, Worcestershire sauce, oil, mustard, salt, pepper, and hot pepper sauce. Bring mixture to a boil over medium heat. Reduce heat to low; simmer for 10 minutes. |
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Place chicken in prepared pan. Brush half of sauce over chicken. Bake, uncovered, until no longer pink and juices run clear when meat is pierced with the tip of a knife, about 45 minutes. Brush with remaining sauce every 15 minutes. Serve immediately. |
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2/3 cup chili sauce |
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1/4 cup red-wine vinegar or cider vinegar |
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1/4 cup water |
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3 tablespoons finely chopped yellow onion |
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3 tablespoons Worcestershire sauce |
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1 tablespoon canola oil |
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2 teaspoons dry mustard |
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1/4 teaspoon salt |
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1/8 teaspoon freshly ground black pepper |
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1/8 teaspoon hot pepper sauce |
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