BLACKBERRY-BARBECUED CHICKEN
This barbecue sauce recipe makes enough for two chickens. Store the leftover sauce in a tightly capped container in the refrigerator for several days or in the freezer for several months. Make a batch of Walla Walla Onion Rings and a green bean salad to go alongside, and you'll be all set. From The Pacific Northwest (Williams-Sonoma New American Cooking) by Jean Galton.
Provided by lazyme
Categories Chicken
Time 50m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- To make the barbecue sauce, in a large saucepan over medium-high heat, warm the canola oil.
- Add the onion and cook, stirring frequently, until soft, about 5 minutes.
- Add the wine, berries, brown sugar, and soy sauce and cook until slightly thickened, about 15 minutes.
- Remove from the heat and pass the sauce through a food mill placed over a bowl, or puree in a blender or food processor and pass through a fine-mesh sieve placed over a bowl.
- Set aside.
- While the sauce is cooking, prepare a medium-hot fire in a charcoal grill, or preheat a gas or electric grill to medium-high.
- Oil the grill rack.
- Sprinkle the chicken with the salt and pepper.
- Place the chicken pieces, skin side down, on the grill rack and cook for 5 minutes.
- Baste with the sauce and cook for 5 minutes longer.
- Turn the pieces, baste again, and cook until the juices run clear when a thigh is pierced, about 5 minutes longer.
- Some pieces will cook more quickly than others.
- The white-meat pieces, for example, should be moved to the outsides of the rack where the heat is less intense.
- Transfer the chicken pieces to a platter and brush with additional sauce.
- Serve immediately.
Nutrition Facts : Calories 741.8, Fat 44.9, SaturatedFat 11.9, Cholesterol 187.2, Sodium 558.1, Carbohydrate 32.3, Fiber 8.3, Sugar 22.2, Protein 46.5
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