Maple Barbecued Chicken

Perfect for summer! Cooking time does NOT include the marinating time.

• Ready In: 1 hr 15 mins
• Serves: 8

Ingredients

• 1⁄2 cup white wine vinegar
• 1  tablespoon salt
• 1  cup  vegetable oil
• 5  whole chicken breasts, with skin and bone,halved
• 10  chicken thighs
• 10  chicken drumsticks
• 10  chicken wings

• For maple barbecue sauce

• 2  large onions, chopped fine
• 2 1⁄2 tablespoons  vegetable oil
• 2 1⁄2 tablespoons Worcestershire sauce
• 1  tablespoon dijon-style mustard
• 1 1⁄4 cups ketchup
• 2 1⁄2 cups chicken broth
• 3⁄4 cup cider vinegar
• 1⁄2 cup pure maple syrup, plus
• 2  tablespoons pure maple syrup

Directions

1. In a bowl whisk together the vinegar and the salt, add the oil in a stream, whisking, and whisk the marinade until it is emulsified.
2. Divide the chicken pieces between 2 large bowls (or large zip-lock bags), pour the marinade over them, and let the chicken marinate, covered and chilled, overnight.
3. Grill the chicken on an oiled rack set about 4 inches over glowing coals for 10 minutes on each side, or until it is cooked through, baste it with some of the barbecue sauce, and grill it, turning it, for 2 minutes more.
4. Serve the chicken with the remaining sauce.
5. Make maple barbecue sauce:
6. In a large heavy saucepan combine the onions, the oil, the Worcestershire sauce, the mustard, the ketchup, the broth, the vinegar, and the syrup, bring the mixture to a boil, and simmer it, stirring occasionally, for 50 minutes, or until it is thickened.
7. The sauce may be made 1 week in advance and kept covered and chilled.