Southern Style Barbecue Chicken

Serves : 4-6This recipe can be made with any cut of chicken, breasts,
drumsticks or chicken pieces threaded onto kebabs. This sauce can
double both as a marinade and as a sauce simply mix the basic
ingredients together for the marinade then separate and use a third
for marinade and two-thirds for the cooked sauce.Ingredients4-6
chicken breasts 4-6 chicken drumsticks 4-6 chicken breasts cut into
chunks and threaded onto kebab skewers (BBQ sauce) 1 onion (very
finely chopped) 1 clove garlic, crushed 2 tbsp oil 2 dsp cider vinegar
1 tsp grainy mustard and ¼ tsp paprika pepper 2 tbsp soft brown sugar
Few drops of Worcestershire sauce Pinch of salt and pepper 1 large tin
tomatoes (400g/14oz) chopped 1 dsp tomato puree 200g/8 oz vegetables
(peppers, mushrooms, spring onions)methodtrim off any visible skin or
fat at this stage, then brush with a little olive oil. Brush the
chicken pieces with the marinade. Begin placing on the barbeque and
cook until tender. Turn occasionally and brush with extra marinade.
Ensure the chicken is no longer pink before serving. This can be
served with the deep southern barbeque sauce.BBQ saucetoss the crushed
garlic and onion in hot oil for 1-2 mins. Add the cider vinegar,
grainy mustard, pepper, brown sugar, Worcestershire sauce and
seasoning cooking for a further 1-2 mins until the sauce almost
caramelises.Add the tin of tomatoes and 1 dsp of tomato puree.
Continue to cook for a further 3-4 mins. After cooking this sauce can
be cooled and stored in a screw top jar in the fridge for up to 1
week.At this stage take 1/3 of the mixture and use as a marinade. Take
the remainder of the sauce and to this add 1 yellow pepper finely
diced 4 oz mushrooms finely diced and 4-6 spring onions finely
chopped.Return to the heat and cook for a further 5 mins. This will
give you a wonderful chunky barbeque sauce.