Personalized Chef Aprons and More!
1 1/2 cups chopped yellow onion (1 large onion)
1 tablespoon minced garlic (3 cloves)
1/2 cup vegetable oil
1 cup tomato paste (10 ounces)
1 cup cider vinegar
1 cup honey
1/2 cup Worcestershire sauce
1 cup Dijon mustard
1/2 cup soy sauce
1 cup hoisin sauce
2 tablespoons chili powder
1 tablespoon ground cumin
1/2 tablespoon crushed red pepper flakes
In a large saucepan on low heat, saute the onions
and garlic with
the vegetable oil for 10 to 15 minutes, until the onions are
translucent but not browned. Add the tomato paste, vinegar, honey,
Worcestershire sauce, mustard, soy sauce, hoisin sauce, chili powder,
cumin, and red pepper flakes. Simmer uncovered on low heat for 30
minutes. Use immediately or store in the refrigerator.
Marinate the chickens in 2/3 of the barbecue sauce
for a few hours
or overnight in the refrigerator.
Heat the coals in a charcoal grill. Spread the
bottom of the grill
with a single layer of hot coals and then add a few more coals 5
minutes before cooking, which will keep the fire going longer. Place
the chicken quarters on the grill, skin side down, and cook for about
45 minutes, turning once or twice to cook evenly on both sides. Brush
with the marinade as needed. The chicken quarters are done when you
insert a knife between a leg and thigh and the juices run clear.
Discard any unused marinade. Serve with extra barbecue sauce on the