Tangy Barbecue Chicken Recipes

Steps:

• For marinade, in a large bowl, combine wine, onions, lemon juice and garlic. Pour 2 cups marinade into a large shallow dish. Add chicken; turn to coat. Cover and refrigerate 4 hours to overnight. Add bay leaves to remaining marinade; cover and refrigerate., 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., 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.

Steps:

• In a small bowl; combine the tomato juice, vinegar, Worcestershire, hot pepper sauce, garlic and ginger.
• Cover with vented plastic wrap.
• Microwave on HIGH for 3 minutes(If you prefer to use the stove top, heat in a saucepan for 10 minutes).
• Let sauce stand for 10 minutes before using.
• Meanwhile, pound the chicken to a uniform thickness.
• Coat a broiler pan with non-stick cooking spray and place the chicken on the pan.
• Brush on the sauce.
• Broil until the chicken is done, about 8 minutes.
• Wrap chicken tightly in foil and transfer to an insulated container.
• Take immediately to picnic, or refrigerate until cold and take to picnic in a cooler.

Steps:

• Place chicken in a resealable 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 broth, tomato paste, honey, molasses, salt, thyme, red pepper, and black 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 chicken is no longer pink (170° F for breasts, 180° F for thighs and drumsticks), 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. Grill as above.) To serve, reheat the remaining sauce and pass with the chicken.

Steps:

• Mix all ingredients together and pour over chicken and allow to stand for at least 1 hour.
• If you can leave it over-night, even better!
• Barbecue over coals slowly, turning often.
• The trick is to not have your fire too hot so that the chicken cooks slowly allowing marinade to penetrate right through.
• If the fire is too hot the marinade will burn and the chicken will be raw at the bone.