Balsamic Barbecued Chicken With Garlic, Rosemary And Sage

Recipe Ingredients

2/3 cup	157ml	Balsamic vinegar
2/3 cup	157ml	Honey
3/4 cup	177ml	Ketchup
3 tablespoons	45ml	Olive oil
3 tablespoons	45ml	Minced garlic
3 tablespoons	45ml	Minced fresh rosemary
3 tablespoons	45ml	Minced fresh sage
1 1/4 teaspoons	6.3ml	Red pepper flakes
1		Chicken - (3 1/2 lbs) - cut 8 pieces
2 cups	474ml	Mesquite chips
1 1/4 teaspoons	6.3ml	Salt
		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.

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

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