Finger Lickin Barbecue Chicken

  • Prep Time: 140 minutes
  • Cook Time: 60 minutes
  • Servings: 8 servings
Nutrition information based on dark meat of chicken.


  • 6 count garlic
  • 2 tablespoon white vinegar
  • 2 count bay leaves
  • 1/4 teaspoon pepper
  • 1/4 teaspoon pepper red
  • 1 teaspoon salt
  • 1/2 teaspoon thyme dried
  • 3 tablespoon molasses mild flavored
  • 1/4 cup honey
  • 1/4 cup lemon juice
  • 15 ounce tomato puree
  • 1 cup onion
  • 1 1/2 cup sherry dry
  • 3 pound chicken meaty pieces


    1. Place chicken in a plastic bag in a shallow dish.
    2. For marinade, in a medium bowl combine sherry, chopped 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.
    3. For sauce, in a large saucepan combine the reserved marinade, the tomato puree, honey, molasses, salt, thyme, red pepper, and black pepper. Bring to boiling; reduce heat. Simmer, uncovered, about 30 minutes or until reduced to 2 cups. Remove from heat; remove bay leaves. Stir in vinegar.
    4. For a charcoal grill, arrange medium hot coals around 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, brushing with some of the sauce during the last 15 minutes of grilling.
    5. To serve, reheat and pass the remaining sauce with chicken.


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