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Root Beer Barbeque Chicken (meat)
Contributed by Eileen Goltz
1 cup root beer
1 cup catsup
1/4 cup fresh lemon
1/4 cup orange juice
3 tablespoon soy sauce
1 1/2 tablespoon dark brown sugar (I used more to taste)
1 tablespoon light molasses
1 teaspoon liquid smoke
1/2 teaspoon ground ginger (I used fresh minced garlic instead of the powdered)
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
4 pounds of chicken parts seasoned well with salt and pepper
For sauce: Combine all Ingredients (except for the chicken) in a saucepan bring to a rolling boil over medium heat and reduce heat and simmer until reduced to 1 1/2 cups. Season the sauce with salt and pepper. Cool, cover and store in the refrigerator until ready to use. The sauce will keep up to 2 weeks).
To Grill: Divide the sauce in half and marinate the chicken in half for at least 1 hour. Grill, over a medium heat, basting with the remaining sauce (throw out the sauce you used for marinating) until the chicken is done throughout.
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