Finger Lickin' Good BBQ Chicken
3 to 4 pounds meaty chicken pieces (breasts, thighs,
1-1/2 cups dry sherry
1 cup finely chopped
1/4 cup lemon juice
2 bay leaves
cloves garlic, minced
1 15-ounce can tomato puree
3 tablespoons light-flavored molasses
1/2 teaspoon dried thyme, crushed
to 1/2 teaspoon ground red pepper
1/4 teaspoon black pepper
tablespoons white vinegar
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.
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
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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