- 6
- 45 mins
- 95 mins
Ingredients
- 3 to 4 lbs. of meaty chicken pieces (breast halves, thighs, and drumsticks)
- 1 and 1/2 cups of dry sherry
- 1 cup finely chopped onion (1 large)
- 1/4 cup lemon juice
- 2 bay leaves
- 6 cloves garlic, minced
- 1 15-oz. can tomato puree
- 1/4 cup honey
- 3 tablespoons mild favored molasses
- 1 teaspoon salt
- 1/2 teaspoon dried thyme, crushed
- 1/4 to 1/2 teaspoon ground red pepper
- 1/4 teaspoon black pepper
- 2 tablespoons white vinegar
Preparation
Step 1
1. Place chicken in a plastic bag set in a shallow dish. For marinade, in a medium bowl combine 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 the tomato puree, honey, molasses, salt, thyme, red pepper, and black pepper. Bring to boiling; reduce heat. Simmer, uncovered about 30 minutes or until reduced to 2 cups. Remove from heat; remove bay leaves. Stir in vinegar.
3. For a charcoal grill, arrange medium-hot coals around a drip pan. Test for medium heat above the pan. Place chicken pieces, bone side down, on grill rack over drip pan. cover and grill for 50 to 60 minutes or until chicken is no longer pink (170 for breast and 180 for thighs and drumsticks), 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. Grill as above. To serve, reheat and pass the remaining sauce with chicken. chicken breast instead of chicken pieces can be used. Reduce the grill time according to the temperature and color of the chicken.