Finger-Lickin' Barbecue Chicken

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Finger-Lickin' Barbecue Chicken
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Makes: 6 servings adjust
Country meets city in this barbecue sauce recipe that's perfect to serve for Fourth of July celebrations--or any outdoor summer party. Sherry supplies the uptown flavor. The homemade barbecue sauce makes this grilled chicken dinner special.

Directions

Ingredients

  • 4 pounds Chicken, meaty pieces ie. breasts, thighs, drumsticks
  • 1 1⁄2 cups Sherry
  • 1 cup Onion, finely chopped
  • 1⁄4 cup Lemon Juice
  • 2 Dried Whole Bay Leaves
  • 6 cloves Garlic, minced

Step 1

Place chicken in a plastic bag set in a shallow dish. For marinade, in a medium bowl stir together sherry, onion, lemon juice, bay leaves, and garlic. Pour over chicken; seal bag. Marinate in the refrigerator for 2 to 4 hours, turning bag occasionally. Drain chicken, reserving marinade. Cover and chill chicken until ready to grill.

Ingredients

  • 1 can Tomato Puree, 15 oz
  • 1⁄4 cup Honey
  • 3 tablespoons Light Molasses
  • 1 teaspoon Salt
  • 1⁄2 teaspoon Dried Thyme, crushed
  • 1⁄2 teaspoon Ground Red Pepper
  • 1⁄4 teaspoon Black Pepper
  • 2 tablespoons White Vinegar

Step 2

For sauce, in a large saucepan combine the reserved marinade, the tomato puree, honey, molasses, salt, thyme, red pepper, and pepper. Bring to boiling. Reduce heat and simmer, uncovered, about 30 minutes or until reduced to 2 cups. Remove from heat; remove bay leaves. Stir in vinegar.
 

Step 3

For a charcoal grill, arrange medium-hot coals around a drip pan. Test for medium heat above the pan. Place chicken pieces, bone sides down, on grill rack over drip pan. Cover and grill for 50 to 60 minutes or until tender and no longer pink, brushing with some of the sauce during the last 15 minutes of grilling. [For a gas grill, preheat grill. Reduce heat to medium. Adjust for indirect cooking. To serve, reheat and pass the remaining sauce with chicken. Makes 6 servings.
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