Sticky-Sloppy Barbeque Chicken
               
This super yummy barbeque recipe is finger-licking good!
Have plenty of napkins on hand!

Sticky-Sloppy Barbecue Chicken

3 to 4 pounds (1.35 to 1.8 kg) meaty chicken pieces
(breasts,
   thighs, and drumsticks)
1-1/2 cups (360 ml) dry sherry
1 cup (240 ml) finely chopped onion
1/4 cup (60 ml) lemon juice
6 cloves garlic, minced
2 bay leaves
1 15 oz (420 g) can tomato puree
1/4 cup (60 ml) honey
3 T (45 ml) molasses
1 teaspoon (5 ml) salt
1/2 teaspoon (2.5 ml) dried thyme, crushed
1/4 to 1/2 teaspoon (1.25 to 2.5 ml) ground red pepper
   (cayenne)
1/4 teaspoon (1.25 ml) black pepper
2 T (30 ml) white vinegar

Place chicken in a plastic bag set in a shallow dish.  For
marinade, in a medium bowl stir together sherry, onion,
lemon juice, garlic and bay leaves.  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 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 (480 ml).  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 tender and no longer
pink, 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 and pass the remaining sauce
with chicken.

Makes 6 servings.

Per serving: 446 cal., 13 g total fat (4 g sat. fat), 104 mg
chol., 735 mg sodium, 33 g carbo., 2 g fiber, 35 g protein