Yield: 1 Servings
Measure | Ingredient |
---|---|
½ cup | White-wine vinegar |
1 tablespoon | Salt |
1 cup | Vegetable oil |
5 \N | Whole chicken breasts; (with skin and bone), halved |
10 \N | Chicken thighs |
10 \N | Chicken drumsticks |
10 \N | Chicken wings |
2 larges | Onions; chopped fine |
2½ tablespoon | Vegetable oil |
2½ tablespoon | Worcestershire sauce |
1 tablespoon | Dijon-style mustard |
1¼ cup | Ketchup |
2½ cup | Chicken broth |
¾ cup | Cider vinegar |
½ cup | Plus 2 tablespoons pure maple syrup |
MAPLE BARBECUE SAUCE
* use Maple Barbecue Sauce for basting and as an accompaniment In a bowl whisk together the vinegar and the salt, add the oil in a stream, whisking, and whisk the marinade until it is emulsified. Divide the chicken pieces between 2 large bowls, pour the marinade over them, and let the chicken marinate, covered and chilled, overnight.
Grill the chicken on an oiled rack set about 4 inches over glowing coals for 10 minutes on each side, or until it is cooked through, baste it with some of the barbecue sauce, and grill it, turning it, for 2 minutes more.
Serve the chicken with the remaining sauce.
MAPLE BARBECUE SAUCE: In a large heavy saucepan combine the onions, the oil, the Worcestershire sauce, the mustard, the ketchup, the broth, the vinegar, and the syrup, bring the mixture to a boil, and simmer it, stirring occasionally, for 50 minutes, or until it is reduced to about 3⅓ cups. The sauce may be made 1 week in advance and kept covered and chilled. Makes about 3 ⅓ cups.
Serves 8 with leftovers.
Gourmet July 1993
Posted to recipelu-digest by Sandy <sandysno@...> on Mar 05, 1998