Title: Grilled Chicken with Spicy Barbecue Sauce
Categories: Stewart4
Yield: 8 servings

6 Dried mora peppers
4 Dried cascabel peppers
3 Dried pequin peppers
3 lb Tomatoes; cored, quartered
2 ts Salt
1/2 ts Freshly-ground black pepper
2 ts Ground ginger
1 ts Ground allspice
1/2 c Dark brown sugar -; (packed)
1/4 c Cider vinegar
1/4 c Unsulfured molasses
8 Chicken breast halves; skin
-on, bone in
Olive or cannola oil

Toast the dried peppers in a skillet on medium high heat; using tongs, turn
so they brown evenly. Remove when just browned; peppers can burn quickly so
watch closely. Transfer to medium bowl. Cover with hot water, and soak
until softened, about 30 minutes. When the peppers are cool enough to
handle, pat dry, break apart, and remove the stems and seeds. Chop peppers.
Reserve strained liquid for another use.

Place the tomatoes and peppers in medium saucepan, and simmer with 2 to 3
tablespoons water over low heat until mixture is very liquid, 20 to 30
minutes. Pass through a food mill fitted with the medium disk to remove
seeds and skins.

Return the tomato liquid to saucepan. Add the salt, pepper, ginger,
allspice, sugar, vinegar, and molasses. Bring to a boil over high heat,
reduce to a simmer, and cook, uncovered, stirring occasionally, until
reduced by half, 50 to 60 minutes. Transfer to a bowl to cool to room
temperature. Sauce will keep in the refrigerator, tightly sealed, for up to
1 month.

Place the chicken in a large nonreactive pan. Rub about 4 tablespoons
barbecue sauce over each breast; refrigerate remaining sauce for another
grilling. Rub the grill well with oil, and heat to medium high. (Chicken
can also be cooked on a well-oiled grill pan or under the broiler on a
rimmed baking sheet.) Cook over even heat, turning as needed to keep from
scorching, 6 to 8 minutes per side. (If the chicken breasts are thick,
finish cooking all the way through by moving them to the coolest part of
the grill and covering them, or by putting them in a 350 degree oven 15 to
20 minutes, until juices run clear.)

Makes 8 servings and 3 cups sauce.

Source: "Martha Stewart Living Magazine, Jul/Aug 1997" S(Formatted for
MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net"

Per serving: 285 Calories (kcal); 14g Total Fat; (44% calories from fat);
32g Protein; 8g Carbohydrate; 93mg Cholesterol; 639mg Sodium Food
Exchanges: 0 Grain(Starch); 4 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 0
Fat; 0 Other Carbohydrates

Recipe by: Martha Stewart

Converted by MM_Buster v2.0n.