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Skinny Tangy Barbecue Chicken
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Prep Time:
35 minutes
Total Time:
3 hours 35 minutes
Healthier grilled chicken with a perfect balance of spicy and sweet flavors. Ideal for your next cookout.
Ingredients:
  • 3 to 4 pounds meaty chicken pieces (breast halves, thighs, and drumsticks), skinned
  • 1 1/2 cups dry sherry
  • 1 cup finely chopped onion (1 large)
  • 1/4 cup lemon juice
  • 2 bay leaves
  • 6 cloves garlic, minced
  • 1 cup reduced sodium broth
  • 1 can (6 oz) tomato paste
  • 1/4 cup honey
  • 3 tablespoons mild-flavor molasses
  • 1/4 teaspoon salt
  • 1/2 teaspoon dried thyme, crushed
  • 1/4 to 1/2 teaspoon ground red pepper
  • 1/4 teaspoon black pepper
  • 2 tablespoons vinegar
Instructions:
  • Place the chicken in a resealable plastic bag in a shallow dish. Prepare the marinade by combining sherry, onion, lemon juice, bay leaves, and garlic in a bowl. Pour the marinade over the chicken in the bag and seal it. Marinate in the refrigerator for 2 to 4 hours, turning the bag occasionally. Drain the chicken, saving the marinade. Keep the chicken chilled until it's time to grill.
  • In a large saucepan, mix the reserved marinade with broth, tomato paste, honey, molasses, salt, thyme, red pepper, and black pepper. Bring to a boil, then simmer uncovered for about 30 minutes until it reduces to 2 cups. Take off the heat, discard bay leaves, and stir in vinegar.
  • Prepare a medium-hot charcoal grill by arranging the coals around a drip pan. Test the heat above the pan to ensure it's medium. Place the chicken pieces on the grill rack bone-side down. Grill covered for 50 to 60 minutes until chicken reaches the desired internal temperature, brushing with sauce during the last 15 minutes. For a gas grill, preheat and reduce to medium heat, using indirect cooking. Reheat the remaining sauce to serve with the chicken.

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