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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Ingredients:
1/2 cup white-wine vinegar |
1 tablespoon salt |
1 cup vegetable oil |
5 whole chicken breasts (with skin and bone), halved |
10 chicken thighs |
10 chicken drumsticks |
10 chicken wings |
maple barbecue sauce (recipe follows) for basting and as an accompaniment |
2 large onions, chopped fine |
2 1/2 tablespoons vegetable oil |
2 1/2 tablespoons worcestershire sauce |
1 tablespoon dijon-style mustard |
1 1/4 cups ketchup |
2 1/2 cups chicken broth |
3/4 cup cider vinegar |
1/2 cup plus 2 tablespoons pure maple syrup |
Directions:
1. 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.
2. 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.
3. Make 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.
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