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

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