Butterflied Chicken with Sherry Vinegar Brown Sugar Barbecue Baste
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1167
- Total Fat
- 79
- Saturated Fat
- 19
- Carbohydrates
- 39
- Dietary Fiber
- 4
- Sugar
- 26
- Protein
- 72
- Cholesterol
- 266
- Sodium
- 2288
- Total: 1 hr 45 min
- Prep: 10 min
- Cook: 1 hr 35 min
Ingredients
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
Chicken:
2 whole chickens, about 2 to 2 1/2 pounds each, butterflied
Olive oil
Salt and pepper
Sherry Vinegar-Brown Sugar Baste
Directions
- 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.
- 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.