Yield: 2 Cups
|¼ cup||Cream sherry|
|⅓ cup||Soy sauce, dark|
|½ teaspoon||Fresh ginger root, grated. (keep it|
|2 smalls||Cloves garlic, pressed|
|3 tablespoons||White vinegar|
Mix honey into sherry till smooth, add soy sauce, press garlic and add to the mixture. Grate ginger root and stir. Add 2 tb white vinegar - taste - if you want more sour add 3rd tb vinegar.
Grill chicken as per your own liking, turning often, every five to eight minutes to prevent charring, and brush top side only after turning each time.
If the sauce is too thin you can thicken it with a bit of corn starch. Heat the sauce a bit, put corn starch into a separate bowl and add some of the warmed sauce to it, mixing till smooth, then add to the remaining sauce and stir as you simmer it a bit more. When it is thick enough so it doesn't run off immediately you have it just right. Offer left over sauce as dipping sauce with chicken.
For a mexican flavor add Chili powder and Cayenne to taste. For lamb add mint flavoring to basic sauce. For beef add cinnamon and curry powder (get Madras if you can) to basic sauce. For pork add brown sugar and cinnamon to basic sauce. For other variations, add pineapple chunks, and/or bell pepper chunks, red, green and yellow make for great color and great taste. You can put in a touch of garlic and onion is always good in it.
Of course, the "chunky stuff" will have to be added after you are through BBQing and have it at the table for the dipping and/or pouring over. Cook the bell peppers as well as the onion and garlic (if you use diced) in the sauce after the rest of the BBQing is done.
It will only fall into the coals and give you a burnt smell.