Dean's Deep-in-the-Heart-of-Texas Chicken
SERVES: 16
For his succulent barbecued chicken, Dean Fearing recommends adding a few water-soaked hickory chips to the fire right before you put the chicken on the grill.
ingredients
Four 4-pound chickens, quartered
1/4 cup vegetable oil
4 teaspoons thyme
2 teaspoons crushed red pepper
Salt and freshly ground black pepper
True Texas Barbecue Sauce
directions
Light a grill, preferably charcoal. Rub the chicken with the oil and season with the thyme, red pepper, salt and black pepper. When the fire is medium hot, arrange the chicken, skin side down, on the grill. Cover and cook, rotating from time to time, so the fat is rendered, about 10 minutes. Turn the chicken, cover and continue cooking until almost cooked through, about 15 minutes longer. Uncover and generously spoon the True Texas Barbecue Sauce all over the skin. Turn the chicken skin side down and grill, basting and turning so it doesn't burn, until the pieces are nicely glazed and slightly charred, about 10 minutes. Serve hot off the grill.
Cook It!
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Recipe by Dean Fearing
From Texas Independents' Day
This recipe originally appeared in July, 1997.
True Texas Barbecue Sauce
MAKES ABOUT 3 CUPS
ingredients
2 cups ketchup
1/2 medium onion, minced
2 garlic cloves, minced
1/2 cup Worcestershire sauce
1/3 cup fresh lemon juice
1 tablespoon unsulphered molasses
1 tablespoon malt vinegar
2 teaspoons kosher salt
2 teaspoons mustard, preferably Creole
1 teaspoon crushed red pepper
1 teaspoon Tabasco
1/2 teaspoon thyme
directions
Combine all of the ingredients in a medium nonreactive saucepan and simmer over low heat for 10 minutes to blend the flavors. Remove from the heat and let cool.
MAKE AHEAD The sauce can be refrigerated for up to 1 week.
Recipe by Dean Fearing
From Texas Independents' Day
SERVES: 16
For his succulent barbecued chicken, Dean Fearing recommends adding a few water-soaked hickory chips to the fire right before you put the chicken on the grill.
ingredients
Four 4-pound chickens, quartered
1/4 cup vegetable oil
4 teaspoons thyme
2 teaspoons crushed red pepper
Salt and freshly ground black pepper
True Texas Barbecue Sauce
directions
Light a grill, preferably charcoal. Rub the chicken with the oil and season with the thyme, red pepper, salt and black pepper. When the fire is medium hot, arrange the chicken, skin side down, on the grill. Cover and cook, rotating from time to time, so the fat is rendered, about 10 minutes. Turn the chicken, cover and continue cooking until almost cooked through, about 15 minutes longer. Uncover and generously spoon the True Texas Barbecue Sauce all over the skin. Turn the chicken skin side down and grill, basting and turning so it doesn't burn, until the pieces are nicely glazed and slightly charred, about 10 minutes. Serve hot off the grill.
Cook It!
Visit our Chicken CookItNow
Recipe by Dean Fearing
From Texas Independents' Day
This recipe originally appeared in July, 1997.
True Texas Barbecue Sauce
MAKES ABOUT 3 CUPS
ingredients
2 cups ketchup
1/2 medium onion, minced
2 garlic cloves, minced
1/2 cup Worcestershire sauce
1/3 cup fresh lemon juice
1 tablespoon unsulphered molasses
1 tablespoon malt vinegar
2 teaspoons kosher salt
2 teaspoons mustard, preferably Creole
1 teaspoon crushed red pepper
1 teaspoon Tabasco
1/2 teaspoon thyme
directions
Combine all of the ingredients in a medium nonreactive saucepan and simmer over low heat for 10 minutes to blend the flavors. Remove from the heat and let cool.
MAKE AHEAD The sauce can be refrigerated for up to 1 week.
Recipe by Dean Fearing
From Texas Independents' Day