Prep 24 hrs
Cook 30 mins
I recently made this for my Super Bowl Party on my outdoor grill (I doubled the complete recipe).... the marinated chicken and the maple sauce in the recipe is fantastic! Plan ahead the chicken needs to marinate overnight, if you love the the taste of maple then you will love this! To save some time and to allow the flavors to blend, prepare the maple sauce a day ahead and chill. This chicken can also be made indoors on the oven broiler.
- 1⁄2 cup white vinegar
- 1 tablespoon salt
- 1 1⁄4 cups vegetable oil
- 6 chicken breasts (with bone and skin)
- 10 chicken thighs
- 10 chicken legs
- 10 chicken wings
MAPLE BARBECUE SAUCE
- 2 large onions, finely chopped
- 2 tablespoons minced fresh garlic (optional)
- 3 tablespoons vegetable oil
- 2 tablespoons Worcestershire sauce
- 1 tablespoon Dijon mustard
- 1 1⁄4 cups ketchup
- 2 1⁄2 cups chicken broth
- 3⁄4 cup cider vinegar (use only cider vinegar!)
- 1⁄2 cup maple syrup, plus
- 3 tablespoons maple syrup
- In a bowl whisk together the vinegar and salt.
- Add in the oil slowly whisking until emulsified (you can do this on a processor also).
- Divide the chicken pieces between two bowls and pour the marinade over them; cover each bowl and chill for 24 hours, turning occasionally.
- To make the maple barbecuesauce: heat oil in a large heavy saucepan, add in the onions and garlic; saute for 5 minutes.
- Add in the Worcestershire sauce, Dijon, ketchup, broth, vinegar and maple syrup; bring to a boil and simmer stirring occasionally for about 1 hour or until it is reduced to about 3-1/2 cups.
- When ready to grill, remove the chicken from the marinade and grill the chicken about 4 inches over hot coals for 15 minutes on each side, or until cooked through, baste with some of the barbecue sauce, and grill for another 2 minutes more (make certain to only baste the chicken with the sauce the last couple minutes of grilling or the skin tends to burn).
- Serve the chicken with the remaining sauce.