Subj : BH&G 1714
To   : ALL
From : DAVE DRUM
Date : Thu Feb 04 2021 13:41:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Finger-Lickin' Barbecue Chicken
 Categories: Poultry, Bbq, Wine, Herbs, Citrus
      Yield: 6 Servings
 
      4 lb Meaty chicken pieces
  1 1/2 c  Dry sherry
      1 c  Fine chopped onion
    1/4 c  Lemon juice
      2    Bay leaves
      6 cl Garlic; minced
     15 oz Can tomato puree
    1/4 c  Honey
      3 tb Light-flavored molasses
      1 ts Salt
    1/2 ts Dried thyme; crushed
    1/2 tb Ground red pepper
    1/4 ts Black pepper
      2 tb White vinegar
 
  Place chicken in a plastic bag set in a shallow dish. For
  marinade, 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.
  
  Better Homes & Gardens | June 2013
  
  MM Format by Dave Drum - 27 June 2013
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... I am no wine expert but even I have no trouble identifying rat piss
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