Categories: Chicken

Ingredients

• 3-4 lb. meaty chicken pieces
• 1 1/2 cups dry sherry
• 1 cup finely chopped onion
• 1/4 cup lemon juice
• 6 garlic cloves, minced
• 2 bay leaves
• 15 oz. can tomato puree
• 1/4 cup honey
• 3 tbsp. molasses
• 1 tsp salt
• 1/2 tsp dried thyme, crushed
• 1/2 tsp cayenne
• 1/4 tsp black pepper
• 2 tbsp. white vinegar

Directions

1. Place chicken in a Ziploc bag set in a shallow dish. For marinade, in a medium bowl, stir together sherry, onion, lemon juice, garlic, and bay leaves. Pour marinade over chicken. Seal bag; turn to coat chicken. Marinate in the fridge for at least 2 hours or up to 4 hours, turning bag occasionally.

2. Drain chicken, reserving marinade. In a grill with a cover, preheat to medium. Place chicken pieces, bone sides down, on grill. Cover and grill for 50-60 minutes, brushing with some of the sauce during the last 15 minutes of grilling.

3. Meanwhile, for sauce, in a large saucepan, combine the reserved marinade, tomato puree, honey, molasses, salt, thyme, cayenne, and black pepper. Bring to boiling; reduce heat. Simmer, uncovered, about 30 minutes or until reduced to 2 cups. Remove from heat. Discard bay leaves. Stir in vinegar.

4. To serve, reheat remaining sauce until bubbly; serve with chicken.

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