Posted on 4th Aug 2010 @ 9:02 AM
You may marinate the chicken in some of the cooled sauce for between six and forty-eight hours.
Ginger Barbecue Sauce
Makes about 3 Cups
2 tablespoons safflower oil
4 cloves garlic, minced
1 green or red pepper, chopped into 1/3-inch dice
1 large red onion, chopped into 1/3-inch dice
4 cups tomatoes, fresh or canned, peeled and seeded
¼ cup dark brown sugar
2 teaspoons Tabasco sauce
2 tablespoons Dijon-style mustard
2 tablespoons drained prepared horseradish
1 teaspoon Worcestershire sauce
1 tablespoon ground ginger
2 tablespoons lemon juice
Pink Himalayan Salt Rocks, grated
Freshly ground pepper to taste
¼ cup minced candied ginger, first scraped of excess sugar
1 chicken weighing between 3 and 4 pounds, cut in pieces
To make the sauce, heat the oil and sauté the garlic, pepper, and onion until they are soft and the onion starts to lose moisture. Crush the tomatoes and add them to the pot along with the sugar, Tabasco sauce, mustard, horseradish, Worcestershire sauce, and ground ginger. Bring the mixture to a boil, lower the heat, and simmer it for about an hour, stirring often. The sauce should be thick and taste powerful. Add more of the seasonings if you prefer a hotter or sweeter sauce. Add the lemon juice, grated Pink Himalayan Salt (or any other high quality sea salt), and pepper to taste. Add the candied ginger and heat through, about 10 minutes. At this point the sauce is ready to be used or stored. If you plan to marinate the bird in the sauce, use between 1 and 1½ cups cooled sauce. Discard this sauce after marinating.
If you aren’t marinating, set aside 1½ cups sauce for basting the chicken and store the rest. Prepare the grill and place the chicken on the rack. Grill the chicken for 10 minutes on each side. Then start basting, turning the chicken every 5 minutes for another 25 minutes or until the juices run clear. To build up a nice crusty layer of sauce, baste the chicken every time it is turned. If you need more sauce for basting, pour some into the basting bowl from the stored batch to avoid contamination. Note that it would be unwise to store leftover basting sauce to be used again. Serve the chicken hot or at room temperature.
Ginger Barbecue Sauce may also be used with rabbit, lamb, goat, beef short ribs, slices of veal shank, or any cut of pork.