Butterflied Chicken with Sherry Vinegar Brown Sugar Barbecue Baste

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  • Total: 1 hr 45 min
  • Prep: 10 min
  • Cook: 1 hr 35 min
  • Yield: 4 servings
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Sherry Vinegar-Brown Sugar Baste:

3 tablespoons olive oil

2 shallots, coarsely chopped

4 cloves garlic, coarsely chopped

2 tablespoons Spanish paprika

1 1/2 cups sherry vinegar

1/2 cup dark brown sugar

8 plum tomatoes, coarsely chopped

3 cups homemade chicken stock or low sodium canned


2 whole chickens, about 2 to 2 1/2 pounds each, butterflied

Olive oil

Salt and pepper

Sherry Vinegar-Brown Sugar Baste


  1. Sherry Vinegar-Brown Sugar Baste: Place medium saucepan on side burner over medium high heat. Add the oil, shallots and garlic and cook until soft. Add the paprika and cook for 2 minutes. Add the sherry vinegar and cook until reduced by 3/4. Add the brown sugar, tomatoes, and stock. Season with salt and pepper and bring to a boil. Reduce the heat to medium-low and simmer for 30 minutes. Transfer the mixture to a food processor and process until smooth. Return the mixture to a clean saucepan and cook until thickened, about 20 minutes. Let cool to room temperature and reserve 1/2 cup.
  2. Chicken: Preheat grill to medium. Brush chickens with olive oil and season with salt and pepper to taste. Grill the chicken, skin-side down, until golden brown, about 4 to 5 minutes. Turn the chicken over and continue grilling until cooked through, 15 to 20 minutes, turning occasionally. Baste with the barbecue baste every 3 minutes. Place the chicken on a large platter and cut in half. Brush with some of the reserved sauce.