Picnic-Perfect Chicken

By carvalhohm

Make the barbecue sauce for this grilled chicken dinner--perhaps to celebrate the Fourth of July. The combo of sherry, honey, tomato, and molasses supplies uptown flavor.

Ingredients

• 3 to 4 pounds meaty chicken pieces (breasts, thighs, and drumsticks)
• 1-1/2 cups dry sherry
• 1 cup finely chopped onion
• 1/4 cup lemon juice
• 6 cloves garlic, minced
• 2 bay leaves
• 1 15-ounce can tomato puree
• 1/4 cup honey
• 3 tablespoons 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 self-sealing plastic bag set in shallow dish. For marinade, in medium bowl stir together sherry, onion, lemon juice, garlic, and bay leaves. Pour over chicken; seal bag. Marinate in 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 large saucepan combine reserved marinade, 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 charcoal grill, arrange medium-hot coals around drip pan. Test for medium heat above pan by holding hand over coals for 4 seconds. 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 sauce during last 15 minutes of grilling. (For gas grill, preheat grill. Reduce heat to medium. Adjust for indirect cooking. Grill as above.) To serve, reheat and pass remaining sauce with chicken.