Make your own BBQ sauce with this recipe below and then use it to marinade all your chicken. The result will be some really good grilled chicken.
- Cook Time
- Prep Time
Maple Barbecued Chicken
- ½ cup white-wine or rice wine vinegar
- 1 tablespoon salt
- 1 cup extra virgin olive oil
- Maple barbecue sauce for basting and as an accompaniment
- 5 whole chicken breasts (with skin and bone), halved
- 10 chicken thighs
- 10 chicken drumsticks
- 10 chicken wings
Maple Barbecue Sauce
- 2 large onions, chopped fine
- 2½ tablespoon extra virgin olive oil
- 2½ tablespoon soy sauce
- 1 tablespoon Dijon-style mustard
- 1¼ cup ketchup
- 2½ cup chicken broth
- ¾ cup cider vinegar
- ½ cup plus 2 tablespoons pure maple syrup
- In a bowl whisk together the vinegar and the salt, add the oil in a stream, whisking, and whisk in ½ cup of 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.
- Grill the chicken on an oiled rack set for 10-15 minutes on each side, or until it is cooked through (internal temp is at least 165° F), baste it with some of the barbecue sauce, and grill it, turning it, for 2 minutes more.
- Serve the chicken with the remaining sauce.
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.
- 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.