Maple-barbecued chicken
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | White-wine vinegar |
| 1 | tablespoon | Salt |
| 1 | cup | Vegetable oil |
| 5 | Whole chicken breasts; (with skin and bone), halved | |
| 10 | Chicken thighs | |
| 10 | Chicken drumsticks | |
| 10 | 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 |
Directions
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