Categories: Chicken
Ingredients
- 3-4 lb. meaty chicken pieces
- 1 1/2 cups dry sherry
- 1 cup finely chopped onion
- 1/4 cup lemon juice
- 6 garlic cloves, minced
- 2 bay leaves
- 15 oz. can tomato puree
- 1/4 cup honey
- 3 tbsp. molasses
- 1 tsp salt
- 1/2 tsp dried thyme, crushed
- 1/2 tsp cayenne
- 1/4 tsp black pepper
- 2 tbsp. white vinegar
Directions
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Place chicken in a Ziploc bag set in a shallow dish. For marinade, in a medium bowl, stir together sherry, onion, lemon juice, garlic, and bay leaves. Pour marinade over chicken. Seal bag; turn to coat chicken. Marinate in the fridge for at least 2 hours or up to 4 hours, turning bag occasionally.
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Drain chicken, reserving marinade. In a grill with a cover, preheat to medium. Place chicken pieces, bone sides down, on grill. Cover and grill for 50-60 minutes, brushing with some of the sauce during the last 15 minutes of grilling.
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Meanwhile, for sauce, in a large saucepan, combine the reserved marinade, tomato puree, honey, molasses, salt, thyme, cayenne, and black pepper. Bring to boiling; reduce heat. Simmer, uncovered, about 30 minutes or until reduced to 2 cups. Remove from heat. Discard bay leaves. Stir in vinegar.
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To serve, reheat remaining sauce until bubbly; serve with chicken.