Finger-Lickin' Barbecue Chicken

Finger-Lickin' Barbecue Chicken

Photo by

  • Prep Time


  • Total Time


  • Servings



  • 3 to 4

    lbs meaty chicken pieces (breasts, thighs, drumsticks)

  • cups dry sherry

  • 1

    cup finely chopped onion

  • ¼

    cup lemon juice

  • 2

    bay leaves

  • 6

    cloves garlic, minced

  • 1

    15 oz can tomato puree

  • ¼

    cup honey

  • 3

    Tablespoons light flavored molasses

  • 1

    tsp salt

  • ½

    tsp dried thyme, crushed

  • ¼ to ½

    tsp ground red pepper

  • ¼

    tsp pepper

  • 2

    Tablespoons white vinegar


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. 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 hear, remove bay leaves, stir in vinegar. Place chicken on grill, cover and grill 50 to 60 minutes or until tender and no longer pink, brushing with some of the sauce during the last 15 minutes of grilling. Indirect cooking is the best for this recipe on a gas grill.


Facebook Conversations