Monday, January 30, 2012


2 tbsp canola oil
8 chicken thighs
1 medium onion, chopped
1 medium green bell pepper, chopped
1 cup frozen lemonade concentrate, thawed
1 cup ketchup
1/2 cup butter, melted
2 tsp salt
1 tsp hot pepper sauce
1 tsp garlic powder
1/2 tsp cayenne pepper
3 tbsp cider vinegar

Preheat grill.

Heat the oil in a large skillet over medium heat.  Add chicken and cook until browned, about 3 minutes per side.  Remove skillet from the heat.

In a medium saucepan combine the onion, bell pepper, and lemonade concentrate. Stir in the ketchup and butter. Add the salt, hot pepper sauce, garlic powder, cayenne, and vinegar mixing well. Bring to a boil and reduce heat. Continue to cook, stirring often, for the next 5 minutes or until slightly thickened. Save out half the sauce. Place the chicken on the grill and baste using part of the remaining sauce. Grill chicken, turning frequently and basting each time with more sauce, until the chicken is cooked through.            
Serve the chicken with the remaining sauce.

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