Half Chicken For Two
|Catsup||250 Milliliter (1 Cup)|
|Water||75 Milliliter (1/3 Cup)|
|Oil||15 Milliliter (1 Tablespoon)|
|Onions||1 1⁄2 , finely chopped|
|Garlic||2 Clove (10 gm), smashed and chopped|
|Vinegar||50 Milliliter (2 Tablespoons)|
|Chili powder||2 Milliliter (1/2 Teaspoons)|
|Ground ginger||2 Milliliter (1/2 Teaspoon)|
|Sugar||1 Pinch (1/2 Teaspoon)|
|Tabasco sauce||6 Drop|
|Chicken||3 Pound, cleaned (1.4 Kilogram)|
Preheat barbecue at LOW.
Mix catsup and water together; set aside.
Heat oil in small saucepan.
Add onions and garlic; cook 2 minutes over medium heat.
Stir catsup into saucepan with remaining marinade ingredients.
Bring to boil and cook 2 to 3 minutes.
Place chicken halves in large roasting pan.
Pour sauce over and refrigerate 30 minutes.
Place chicken halves (bone side down) on hot grill.
Cover and cook 30 minutes.
Baste and season occasionally but do not turn halves over.
Now place halves with breast side down on grill.
Continue barbecuing covered for another 30 minutes.
Baste occasionally and turn halves over often.