Sweet & Tangy Barbecued Chicken


  • 2-1/2 cups white wine
  • 2 medium onions, finely chopped (1-1/2 cups)
  • 1/2 cup lemon juice
  • 10 garlic cloves, minced
  • 16 chicken drumsticks
  • 3 bay leaves
  • 1 can (15 ounces) tomato puree
  • 1/4 cup honey
  • 1 tablespoon molasses
  • 1 teaspoon salt
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon pepper
  • 2 tablespoons white vinegar


  1. For marinade, in a large bowl, combine wine, onions, lemon juice and garlic. Pour 2 cups marinade into a large resealable plastic bag. Add chicken; seal bag and turn to coat. Refrigerate 4 hours or overnight. Add bay leaves to remaining marinade; cover and refrigerate.
  2. Meanwhile, in a large saucepan, combine tomato puree, honey, molasses, salt, thyme, cayenne, pepper and remaining marinade. Bring to a boil. Reduce heat; simmer, uncovered, 35-40 minutes or until liquid is reduced by half. Remove from heat. Remove bay leaves; stir in vinegar. Reserve 1 cup sauce for serving; keep warm.
  3. Drain chicken, discarding marinade in bag. Grill chicken, covered, on an oiled rack over indirect medium heat 15 minutes. Turn; grill 15-20 minutes longer or until a thermometer reads 170°-175°, brushing occasionally with remaining sauce. Serve chicken with reserved sauce.

Recipe source: tasteofhome

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