Maple Grilled Chicken for a Crowd!

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READY IN: 24hrs 30mins
SERVES: 8-10
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
  • DELICIOUS!
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