BBQ Chicken Belize
3/4 cup chile sauce
2/3 cup chicken stock
Juice of 1 lemon
Juice of 1 lime
1/3 cup brown sugar
3 Tbsp. soy sauce
1 garlic clove
1 Habanero chile or 2 jalapeno peppers
2 Tbsp. coarse ground mustard
1 Tbsp. Worcestershire sauce
1 chipotle chile, mined
Zest of 2 oranges
1 (3 lb.) chicken fryer
Sea salt and freshly ground pepper
Place all ingredients except chicken, salt and pepper, into a stock kettle and simmer for 20 minutes. Let cool
Cut the backbone out of the chicken, then butterfly. Lightly season chicken with sea salt and freshly ground pepper.
Generously apply sauce to both sides of chicken and cook slowly at 275 degrees for 1 1/2 hours. Increase heat to 400 degrees for the last 15 minutes. Serve immediately with natural juices.
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