Updated: Jun 4, 2020
Here is another of my staples for the BBQ.
2 3lb whole chickens cup up or 12 chicken legs or a combo of chicken parts you like
2 cups of Greek Yogurt
1 cup molasses
1/2 cup of Ketchup
1 large onion rough chopped
1 red pepper rough chopped
2 Anaheim pepper, roughly chopped and seeded
6 to 8 cloves of garlic, rough chopped
4 radishes rough copped
1/2 raw sugar
1/4 cup garlic vinegar
1/4 cup red wine vinegar
1 6oz can of tomato paste
3 tablespoons olive oil
3 tablespoons of freshly grated ginger
3 tablespoons of freshly grated horseradish
3 tablespoons ground cumin
3 tablespoons paprika
3 tablespoons of Chinese Five Spice powder
salt and pepper to taste
Note: if you want more heat to add 1 to 2 teaspoons of Cayenne pepper
In the food processor place onion, red pepper, Anaheim pepper, radishes, garlic, ginger, horseradish, and olive oil and pulse to mince to almost a puree.
In a large saucepan add all the remain ingredients with the exception of the chicken and yogurt, whisk to combine. Place on medium heat and simmer for about 10 minutes, once hot, add the ingredients from the food processor and stir to combine and simmer for an additional 20 to 30 minutes until thick. Remove from heat and let cool.
Place yogurt in a large bowl, then add the sauce and whisk to combine. Rinse and pat dry the chicken, then place the chicken into the bowl making sure all pieces are covered. Cover bowl with plastic wrap and place in the fridge for at least 4 hours.
Preheat oven to 350 degrees - Yes we need to par-bake the chicken prior to BBQ. Place chicken on a rack covered baking sheet and bake for about 20 minutes.
Fire up the BBQ
Return chicken to bowl with the sauce for re-coating.
Place chicken on BBQ and cook until crispy and charred. About 15 minutes or so, brushing on sauce during the process.
Remove from BBQ and let rest before serving.