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| 1/4 Tasse | vegetable oil |
| 1/2 Tasse | onions minced |
| 3 | cloves garlic minced |
| 3 Esslöffel | Chile powder, medium hot, unblended |
| 2 | Bayleaf |
| 1 Esslöffel | mustard dry |
| 1 1/4 Teelöffel | thyme dried |
| 1 Teelöffel | ginger ground |
| 1 Teelöffel | curry powder |
| 1 Teelöffel | pepper ground |
| 3/4 Teelöffel | cayenne pepper |
| 1 3/4 Tasse | catsup |
| 1 Tasse | orange juice |
| 1/4 Tasse | lemon juice |
| 1/4 Tasse | Light molasses |
| 2 Esslöffel | Worcestershire Sauce |
| 2 Esslöffel | soy sauce |
| 2 x ca. 450 g | Broiler-fryer chicken, cut and skinned |
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Heat the oil in a heavy saucepan over low heat. Add the next 10 ingredients, cover and cook 10 minutes, stirring occasionally. Uncover, add catsup, juices, molasses, Worcestershire sauce and soy sauce. Simmer until sauce is reduced to 3 cups, stirring often, about 20 minutes. Chill 24 hours. Prepare barbecue (medium high).. Position at least 6 inches above the heat soource. Set aside 2 cups sauce to serve with the chicken. Place chicken on rack. Cover, cook 5 minutes. Turn chicken and cook 5 minutes. Brush with sauce . Cook until cooked through, turning and brushing on more sauce every 5 minutes, about 30 minutes total. Serve chicken, passing sauce seperately.
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