Title: Maple-Barbecued Chicken
Categories: None
Yield: 1 Servings

1/2 c White-wine vinegar
1 tb Salt
1 c 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 1/2 tb Vegetable oil
2 1/2 tb Worcestershire sauce
1 tb Dijon-style mustard
1 1/4 c Ketchup
2 1/2 c Chicken broth
3/4 c Cider vinegar
1/2 c 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 recipelu-digest by Sandy on Mar 05, 1998