Recipe - Maple-Barbecued Chicken

One half cup Whitewine 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

MAPLE BARBECUE SAUCE
2 lg Onions; chopped fine
2 One half tablespoon Vegetable oil
2 One half tablespoon Worcestershire sauce
1 tablespoon Dijonstyle mustard
1 One fourth cup Ketchup
2 One half cup Chicken broth
Three fourths cup Cider vinegar
One half cup Plus 2 tablespoons pure
maple syrup

* 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 3
1/3 cups. The sauce may be made 1 week in advance and kept covered and
chilled. Makes about 3 1/3 cups.

Serves 8 with leftovers.

Gourmet July 1993

Posted to recipeludigest by Sandy sandysno@pctech.net on Mar 05, 1998