This week's Recipe of the Week features Chili Barbecued Chicken.  This dish combines the great taste of chicken along with the zest of chili.

What you need:

• 21/2 to 3 pound frying chicken, cut up
• 1 cup of ketchup or chili sauce
• 1/4 cup of chopped onion or 2 tablespoons of instant minced onions
• 1/4 cup of firmly packed brown sugar
• 1 clove of garlic, crushed
• 1 tablespoon of grated lemon peel
• 2 tablespoons of lemon juice
• 1 tablespoon Worcestershire sauce
• 1 teaspoon chili powder
• 1 teaspoon paprika

Before Grilling:
Heat oven to 350 degrees.  Place chicken on large square of heavy duty foil; wrap tightly.  Roast in foil for 30 minutes. In small bowl, combine all remaining ingredients.

On the Grill:
Place chicken skin-side-up on grill 4-6 from hot coals.   Cook about 20 minutes or until done, turning and brushing often with basting sauce.

Turkey Chili
This recipe is sure to be a hit in your family.  Turkey chili is hearty enough for the coldest winter day yet low enough in fat where you can enjoy it too.  My hubby loves chili and can't tell the difference between this satisfying dish and the "other" chili.  Topped with fat free sour cream, shredded low fat cheddar cheese, and chopped scallions this is a delicious dinner.

The All-American Chili Book:
The Official Cookbook of the International Chili Society
by Jenny Kellner, Richard Rosenblatt

also see: FREE chili recipes
Ask a "chilihead" what it takes to make a great bowl of red, and you'll get as many answers as there are recipes in this book. The All-American Chili Book features hundreds of recipes--including the 28 champion recipes from the World Championship--ranging from the searing to the sublime. Illustrations.

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