Finger-lickin’ Barbecue Chicken
(from nmgresearch’s recipe box)
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.
Source: Better Homes and Gardens
Prep time: 45 minutes
Cook time: 170 minutes
Serves 45 people
Categories: GRILLING
Ingredients
- 3-4 pounds chicken
- 1-1/2 cups dry sherry
- 1 cup onion, finely chopped
- 1/4 cup lemon juice
- 2 bay leaves
- 6 cloves garlic, minced
- 1 can tomato puree (15 ounce)
- 1/4 cup honey
- 3 tablespoons light-flavored molasses
- 1/2 teaspoon dried thyme, crushed
- 1/4-1/2 teaspoon ground red pepper
- 1/4 teaspoon black pepper
- 2 tablespoons white vinegar
Directions
- Place chicken in a plastic bag 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.
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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.
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Preheat grill. Reduce heat to medium. Place chicken 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.