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This true story and recipe is from Albany GA
Fire Chief
Brosnan put on a BBQ every 4th of July for residents of
Albany in the 50's ... and served, what he claimed, was “HIS” secret
recipe for Peanut Butter Sauce for Grilled Chicken. As long as he
lived, he refused to give out HIS recipe.
When he
died, the recipe was found!!! ALAS!!! He had paid a New Orleans’ chef
$100 for the recipe!! Soon thereafter and to the delight of many, the
recipe was spread all over Albany. My mother, Morry Smith had a copy
and passed it on to me!
Chief
Brosnan’s - Peanut-butter Sauce for (Grilled) Chicken
1 stick of butter or margarine
1 Tablespoon (heaping - I sometimes add a bit more) plain
peanut butter
Melt together in a saucepan
Then add:
1/2 cup vinegar
1/2 teaspoon salt and pepper
1 Tablespoon of chili powder (I add more)
Add to taste:
Celery Seed
Cayenne Pepper
*Garlic Powder
*Dash of sugar
*Onion Flakes
Heat to low boil - simmer 5 minutes - set aside ( I like
to have extra sauce to serve at the table - guests like to add to
chicken and some have added to their baked potatoes! To the chicken add
a baked potato (sprinkled with chunky Sea Salt) and a tossed salad.
How I charcoal-grill chicken – (but can be baked in oven)
I marinade my chicken breasts in left-over kosher pickle
juice for 3 or 4 hours or overnight.
Drain, cover with dry rub of salt, paprika and garlic
powder
Spray with a Pam-like product of Olive oil or Canola Oil,
etc.
1. I always charcoal grill chicken slowly and
indirectly for 1 hour (chicken to one side of grill - charcoal
briquettes to other side - with a couple of big water-soaked chunks of
Hickory or Mesquite tossed on top).
2. Then brush both sides of chicken with peanut butter
sauce
3. Then wrap them in heavy duty tin foil and grill
(still indirectly) for 30 minutes (wrap breasts all together - no more
than 4 or 5 - make two packs if more than that). This will ensure
tender, juicy chicken!
4. Unwrap and discard tin foil and refresh sauce on
chickens if needed - and IF YOU CAN STAY WITH THE CHICKEN, place
directly over coals just to crisp up a bit. But be careful - the sauce
will burn in a heartbeat. If you can't stay with them and watch - leave
on indirect heat, add more wood chunks, close cover and smoke about 15
minutes, turning once if you wish.
Note the asterisks in the sauce recipe - I added those
(smile)!!!
~ Beverly Smith Herrington
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