Picnic-Perfect Chicken
6 servings Prep: 20 minutes
Marinate: 2 hours
Cook: 30 minutes
Grill: 50 minutes
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
Directions
1. Place chicken in a self-sealing plastic bag set in a shallow dish.
For marinade, in a medium bowl stir together sherry, onion, lemon juice,
garlic, and bay leaves. Pour over chicken; seal bag. Marinate in the
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 a large saucepan combine the reserved marinade, the
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 a charcoal grill, arrange medium-hot coals around a drip pan.
Test for medium heat above the 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 the sauce during the last 15 minutes of
grilling.
(For a gas grill, preheat grill. Reduce heat to medium. Adjust for
indirect cooking. Grill as above.) To serve, reheat and pass the
remaining sauce with chicken. Makes 6 servings.
~Once someone touches your heart, the fingerprints last forever~ *
Angelique *
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