Butterflied Chicken with Sherry Vinegar Brown Sugar Barbecue Baste (Bobby Flay) |
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Prep Time: 10 Minutes Cook Time: 95 Minutes |
Ready In: 105 Minutes Servings: 4 |
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Ingredients:
3 tablespoons olive oil |
2 shallots, coarsely chopped |
4 cloves garlic, coarsely chopped |
2 tablespoons spanish paprika |
1 1/2 cups sherry vinegar |
1/2 cup dark brown sugar |
8 plum tomatoes, coarsely chopped |
3 cups homemade chicken stock or low sodium canned |
2 whole chickens, about 2 to 2 1/2 pounds each, butterflied |
olive oil |
salt and pepper |
sherry vinegar-brown sugar baste |
Directions:
1. Sherry Vinegar-Brown Sugar Baste:
2. Place medium saucepan on side burner over medium high heat. Add the oil, shallots and garlic and cook until soft. Add the paprika and cook for 2 minutes. Add the sherry vinegar and cook until reduced by 3/4. Add the brown sugar, tomatoes, and stock. Season with salt and pepper and bring to a boil. Reduce the heat to medium-low and simmer for 30 minutes. Transfer the mixture to a food processor and process until smooth. Return the mixture to a clean saucepan and cook until thickened, about 20 minutes. Let cool to room temperature and reserve 1/2 cup.
3. Chicken:
4. Preheat grill to medium. Brush chickens with olive oil and season with salt and pepper to taste. Grill the chicken, skin-side down, until golden brown, about 4 to 5 minutes. Turn the chicken over and continue grilling until cooked through, 15 to 20 minutes, turning occasionally. Baste with the barbecue baste every 3 minutes. Place the chicken on a large platter and cut in half. Brush with some of the reserved sauce.
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