It’s time for Karen’s Killer Fixin’s! Over the years, I’ve filled two 4-inch, 3-ring binders with my own creations as well as recipes my family and friends were willing to share with me. I simply love to cook and want to share that love with my readers. So every Friday, I share one recipe I think you and your family might enjoy. It might be a main course recipe from my own kitchen or a guest author favorite. It could be a cookie or baked item. Candy. Salads. Whatever strikes the eye and fancy…which today is BRANDIED BARBECUE CHICKEN!
Who doesn’t love grilled chicken? Depending on the flavors you’re marinating or coating the chicken with, there are so many different ways to blend those flavors with the smoke from your barbecue. If you make this one under the broiler in your oven, you won’t have the fabulous smoke, but it will still be wonderful. Variation is the spice of life, right? Because of the brandy, do watch the chicken doesn’t scorch or catch fire. If you’re using the broiler, cook 4-6 inches below the flame. Feel free to set the broiler on low broil and take more time to cook the chicken.
I hope you enjoy today’s Killer Fixin’s. Happy eating!
P.S. We’re at 640 recipes and counting with this posting. I hope you find some recipes you like. If this is your first visit, please check out past blogs for more Killer Fixin’s. You can even look up past recipes by type in the right-hand column menu. i.e. Desserts, Breads, Beef, Chicken, Soups, Author Specials, etc.
BRANDIED BARBECUE CHICKEN
1 (3-3.5 lb.) chicken, cut into 8 pieces
½ cup brandy
1/3 cup low-sodium soy sauce
2 T. sesame seeds, toasted
1 T. dark molasses
1 T. minced, peeled fresh ginger
2 garlic cloves, minced
Cut bone end from chicken legs, cut thighs in half and each breast into 3 pieces.
Blend remaining ingredients in blender or food processor. Place chicken in glass baking dish. Pour marinade over all pieces, turning chicken to coat well. Refrigerate 1-8 hours, turning occasionally.
Prepare barbecue grill or preheat broiler. Drain chicken; discard marinade. Cook chicken until browned and juices run clear when pierced, turning once, about 25 minutes.