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Ingredientes
- 2/3 c. balsamic vinegar
- 2/3 c. honey
- 3/4 c. ketchup
- 3 Tbsp. extra virgin olive oil
- 3 Tbsp. chopped garlic
- 3 Tbsp. chopped fresh rosemary
- 3 Tbsp. chopped fresh sage
- 1 1/4 tsp red pepper flakes
- 1 x chicken - (3 1/2 lbs) cut 8 pcs
- 2 c. mesquite chips
- 1 1/4 tsp salt Freshly-grnd black pepper to taste
Direcciones
- Combine vinegar, honey, ketchup, oil, garlic, rosemary, sage and pepper flakes in food processor or possibly blender. You will have about 2 c..
- Place chicken in resealable plastic food bag and pour 1 c. over chicken. Through plastic bag, work marinade around chicken. Seal bag and place in shallow pan. Chill overnight, turning bag occasionally.
- Simmer remaining 1 c. sauce in small saucepan, uncovered, 5 min. Strain, discarding solids. (Can be refrigerated up to 1 week. Reheat before serving.)
- Soak mesquite chips in water to cover for 1 hour, then drain. Prepare grill for indirect grilling. When warm, toss half of chips on each pile of coals, if using charcoal. For gas, put chips in smoker box.
- Transfer chicken from marinade to pan; reserve marinade. Season chicken with salt and pepper. Grill chicken over indirect heat, turning after 30 min and brushing often with reserved marinade (use it all), till fully cooked and bronzed, about 60 to 70 min. Internal temperature (taken in thickest part of thigh) should be at least 165 degrees. Pass hot barbecue sauce separately.
- This recipe yields 4 to 6 servings.
- Comments: This barbecue sauce has a thinner consistency than most; it's used as a marinade and also as a sauce to pass at the table.
- NOTES :
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 316g | |
| Recipe makes 6 servings | |
| Calories 685 | |
| Calories from Fat 343 | 50% |
| Total Fat 38.2g | 48% |
| Saturated Fat 10.0g | 40% |
| Trans Fat 0.0g | |
| Cholesterol 154mg | 51% |
| Sodium 972mg | 41% |
| Potassium 597mg | 17% |
| Total Carbs 46.33g | 12% |
| Dietary Fiber 1.4g | 5% |
| Sugars 42.08g | 28% |
| Protein 39.44g | 63% |
