Recipes and Cooking Finger-Lickin' Barbecue Chicken 3.2 (6) 1 Review Country meets city in this barbecue sauce recipe that's perfect to serve for Fourth of July celebrations or any outdoor summer party. Sherry supplies the uptown flavor. The homemade barbecue sauce makes this grilled chicken dinner special. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on June 14, 2011 Print Rate It Share Share Tweet Pin Email Prep Time: 45 mins Marinate Time: 2 hrs Grill Time: 50 mins Total Time: 3 hrs 35 mins Servings: 6 Jump to Nutrition Facts Ingredients 3 - 4 pound meaty chicken pieces (breasts, thighs, and drumsticks) 1 ½ cup dry sherry 1 cup finely chopped onion ¼ cup lemon juice 2 bay leaves 6 cloves garlic, minced 1 15 ounce can tomato puree ¼ cup honey 3 tablespoon light-flavored molasses 1 teaspoon salt ½ teaspoon dried thyme, crushed ¼ - ½ teaspoon ground red pepper ¼ teaspoon black pepper 2 tablespoon white vinegar Directions Place chicken in a plastic bag set in a shallow dish. For marinade, in a medium bowl stir together sherry, onion, lemon juice, bay leaves, and garlic. Pour over chicken; seal bag. Marinate in the refrigerator for 2 to 4 hours, turning bag occasionally. Drain chicken, reserving marinade. Cover and chill chicken until ready to grill. For sauce, in a large saucepan combine the reserved marinade, the tomato puree, honey, molasses, salt, thyme, red pepper, and pepper. Bring to boiling. Reduce heat and simmer, uncovered, about 30 minutes or until reduced to 2 cups. Remove from heat; remove bay leaves. Stir in vinegar. For a charcoal grill, arrange medium-hot coals around a drip pan. Test for medium heat above the pan. Place chicken pieces, bone sides down, on grill rack over drip pan. Cover and grill for 50 to 60 minutes or until tender and no longer pink, brushing with some of the sauce during the last 15 minutes of grilling. [For a gas grill, preheat grill. Reduce heat to medium. Adjust for indirect cooking. To serve, reheat and pass the remaining sauce with chicken. Makes 6 servings. Rate it Print Nutrition Facts (per serving) 503 Calories 18g Fat 35g Carbs 35g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 503 % Daily Value * Total Fat 18g 23% Saturated Fat 5g 25% Cholesterol 129mg 43% Sodium 779mg 34% Total Carbohydrate 35g 13% Total Sugars 25g Protein 35g Vitamin C 17.1mg 86% Calcium 70.7mg 5% Iron 3.2mg 18% Potassium 853mg 18% Folate, total 20.2mcg Vitamin B-12 0.4mcg Vitamin B-6 0.8mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.