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Balsamic Barbecued Chicken With Garlic, Rosemary And Sage

This barbecue sauce has a thinner consistency than most; it's used as a marinade and also as a sauce to pass at the table.

Type: Chicken, Poultry
Courses: Main Course
Serves: 6 people

Recipe Ingredients

2/3 cup 157mlBalsamic vinegar
2/3 cup 157mlHoney
3/4 cup 177mlKetchup
3 tablespoons 45mlOlive oil
3 tablespoons 45mlMinced garlic
3 tablespoons 45mlMinced fresh rosemary
3 tablespoons 45mlMinced fresh sage
1 1/4 teaspoons 6.3mlRed pepper flakes
1   Chicken - (3 1/2 lbs) - cut 8 pieces
2 cups 474mlMesquite chips
1 1/4 teaspoons 6.3mlSalt
  Freshly-ground black pepper - to taste

Recipe Instructions

Combine vinegar, honey, ketchup, oil, garlic, rosemary, sage and pepper flakes in food processor or blender. You will have about 2 cups.

Place chicken in resealable plastic food bag and pour 1 cup over chicken. Through plastic bag, work marinade around chicken. Seal bag and place in shallow pan. Refrigerate overnight, turning bag occasionally.

Simmer remaining 1 cup sauce in small saucepan, uncovered, 5 minutes. Strain, discarding solids. (Can be refrigerated up to 1 week. Reheat before serving.)

Soak mesquite chips in water to cover for 1 hour, then drain. Prepare grill for indirect grilling. When hot, toss half of chips on each pile of coals, if using charcoal. For gas, put chips in smoker box.

Transfer chicken from marinade to pan; reserve marinade. Season chicken with salt and pepper. Grill chicken over indirect heat, turning after 30 minutes and brushing often with reserved marinade (use it all), until fully cooked and bronzed, about 60 to 70 minutes. Internal temperature (taken in thickest part of thigh) should be at least 165 degrees. Pass warm barbecue sauce separately.

Dietary Information:

Each of 6 servings: 338 calories; 543 mg sodium; 97 mg cholesterol; 22 grams fat; 10 grams carbohydrates; 24 grams protein; 0.34 gram fiber.

"The Los Angeles Times, 06-25-2000"


Average rating:

-1 (10 votes)

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