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Wednesday, June 20 2012

Country meets city in this barbecue sauce recipe that's perfect to serve for Fourth of July celebrations--or any outdoor summer party. Sherry supplies the uptown flavor. The homemade barbecue sauce makes this grilled chicken dinner special.


Finger-Lickin' Barbecue Chicken
Recipe from 
Servings: 6 servings
Prep Time: 45 mins
Total Time: 3 hrs 35 mins
     to 4 pounds  meaty chicken pieces (breasts, thighs, and drumsticks)
    1-1/2  cups  dry sherry
     cup  finely chopped onion
    1/4  cup  lemon juice
       bay leaves
     cloves  garlic, minced
     15-ounce can  tomato puree
    1/4  cup  honey
     tablespoons  light-flavored molasses
     teaspoon  salt
    1/2  teaspoon  dried thyme, crushed
    1/4  to 1/2 teaspoon  ground red pepper
    1/4  teaspoon  black pepper
     tablespoons  white vinegar
Place chicken in a plastic bag set in a shallow dish. Formarinade, in a medium bowl stir together sherry, onion, lemon juice, bay leaves, and garlic. 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.
For sauce, in a large saucepan combine the reserved marinade, the tomato puree, honey, molasses, salt, thyme, red pepper, and pepper. Bring to boiling. Reduce heat and simmer, uncovered, about 30 minutes or until reduced to 2 cups. Remove from heat; remove bay leaves. Stir in vinegar.
For a charcoal grill, arrange medium-hot coals around a drip pan. Test for medium heat above the pan. 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. To serve, reheat and pass the remaining sauce with chicken. Makes 6 servings.
nutrition information
Per serving: Calories 503, Total Fat 18 g, Saturated Fat 5 g, Monounsaturated Fat 7 g, Polyunsaturated Fat 4 g, Cholesterol 129 mg, Sodium 779 mg, Carbohydrate 35 g, Total Sugar 25 g, Fiber 2 g, Protein 35 g. Daily Values: Vitamin A 0%, Vitamin C 29%, Calcium 7%, Iron 18%. Exchanges: Vegetable 1, Other Carbohydrate 2, Lean Meat 5, Fat 2. Percent Daily Values are based on a 2,000 calorie diet 
Posted by: Send a Meal AT 10:04 am   |  Permalink   |  0 Comments  |  Email

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