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Classic Barbecued Chicken

Ancho chilies—dried poblano peppers—have a sweet, earthy flavor with just a touch of heat.

1 ancho chili, seeded and cut into pieces

1 cup boiling water

1 Tbs. olive oil

2 chickens, each about 3 1/2 lb., cut into serving pieces

For the barbecue sauce:

2 Tbs. unsalted butter

1 yellow onion, finely chopped

1 1/2 cups ketchup

1/2 cup water

1/3 cup Worcestershire sauce

1/4 cup steak sauce

2 Tbs. cider vinegar

1/3 cup firmly packed brown sugar

In a small heatproof bowl, combine the ancho chili and boiling water. Let stand until the chili has

softened, about 20 minutes. Drain, reserving 1/4 cup of the liquid.

In a food processor or blender, combine the softened ancho chili, the reserved liquid and the olive

oil. Process until a thick, smooth paste forms. Rub the chicken with the paste and place in a

shallow nonaluminum dish. Cover and refrigerate for at least 2 hours or for up to 24 hours. Remove

from the refrigerator 30 minutes before grilling.

Meanwhile, make the sauce: In a saucepan over medium-low heat, melt the butter. Add the onion

and cook until softened, about 5 minutes. Stir in the ketchup, water, Worcestershire sauce, steak

sauce, vinegar and brown sugar. Bring to a boil, reduce the heat to low, cover partially and simmer

until thickened slightly, about 20 minutes. Set aside.

Prepare a hot fire for direct-heat cooking in a covered grill. Position the grill rack 4 to 6 inches

above the fire.

Place the drumsticks and thighs on the center of the rack. Cover the grill and open the vents

halfway. Cook, turning once, until browned, about 7 minutes on each side. Move drumsticks and

thighs to the outer edges of the rack, and place the breasts and wings in the center. Cover and

cook until browned, about 8 minutes. Turn over all the pieces and continue to cook until the juices

run clear when a thigh is pierced, about 8 minutes more.

Meanwhile, reheat the barbecue sauce. Transfer 1/2 cup of the sauce to a small bowl.

Brush the chicken with 1/4 cup of the reserved barbecue sauce. Turn over the chicken and brush

with the remaining 1/4 cup sauce. Cook, uncovered, turning once, until crisp, about 2 minutes on

each side. Transfer chicken to a platter and serve. Pass the remaining sauce at the table. Serves

Adapted from Williams-Sonoma Lifestyles Series, Backyard Barbecues, by Phillip Stephen Schulz

(Time-Life Books, 1999).

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