This is my kosher for Passover BBQ sauce, great on chicken or ribs. Remind me tell you the BBQ rib story sometime on the blog. Ridiculous. At any rate, this is a good basic sauce that you can change up a bit depending on your tastes. I think adding some chili flakes would be good as it would add a little heat. The recipe calls for apple cider and I had some sparkling Martinelli's here so I used it. Seemed to work just fine and I polished the rest of the bottle off while I've been making these 7 types of chicken today. My daughter Aviva came home this afternoon and stopped in the kitchen with her mouth wide open, "What are you doing with all this chicken!?" The way I see it, I have enough chicken for every Shabbat between now and Passover.

Ingredients:

• 2 chickens, cut into pieces
• 1/3 cup margarine
• 2 tablespoons onion powder
• 1 tablespoon minced garlic
• 2/3 cup brown sugar
• 1/4 cup balsamic vinegar
• 2 cups ketchup
• 1 cup apple cider

Steps:

Cut chicken into pieces. Rinse and pat dry. Set aside.

Make the sauce by combining all ingredients except chicken and margarine into a saucepan. Bring to a slow boil, reduce heat and simmer for 15 minutes. Remove from heat and set aside.

In a large frying pan, melt the margarine until very hot.

When the margarine is hot, add the chicken skin side down.

Brown the chicken well and turn. Brown the underside.

When all the chicken is browned, remove from the heat and cool to the touch. Remove 1/3 of the sauce and set aside. Dip each piece of chicken into the larger amount of sauce. Place on foil lined shallow baking pan.

Bake until chicken is 165' or more, depending on how well done you like your BBQ chicken. I'm not a big fan of blackened sauce. Your call!

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Comments:

Sarah: Nothing more to say than absolutely delicious!

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