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Ingredientes
- 1/4 c. cream sherry
- 3 Tbsp. honey
- 1/3 c. soy sauce
- 1/2 tsp fersh ginger root grated
- 2 x cloves garlic pressed
- 3 Tbsp. vinegar
Direcciones
- Mix honey into sherry till smooth, add in soy sauce. press garlic and add in to the mix. Grate ginger root and stir. Add in 2 tbls vinegar - taste - if you want it more sour add in 3rd tbls vinegar.
- Grill chicken as per your own liking, tourning often every 5-8 minutes to prevent charringand brush top side only after turning each side. If the sauce is to thin you can thicken it with a bit of cornstarch and water. When it is thick sufficient so it doesn't run off immediately you have it just right. Offer left over sauce for dipping chicken in.
- For mexican flavor add in chili pwdr and cayenne to taste.
- For lamb add in mint to basic sauce
- For beef add in cinnamon and curry pwdr (madras) to basic sauce.
- For pork add in brown sugar and cinnamon to basic sauce.
- For other variations, add in pineapple chunks and/or possibly bell pepper chunks, red, green, yellow make for great coor and taste. You can put in a touch of garlic and onion is always good in it.
- Of course the chunky stuff will have to be added after you are through BBQing and have it at the table for the dipping or possibly pouring over meat. Cook peppers, onions and garlic in the sauce after the bbqing is done. If you bbq with chunks they fall into bbq and give you a burnt smell.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 193g | |
| Calories 246 | |
| Calories from Fat 0 | 0% |
| Total Fat 0.03g | 0% |
| Saturated Fat 0.01g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 4796mg | 200% |
| Potassium 250mg | 7% |
| Total Carbs 58.8g | 16% |
| Dietary Fiber 0.8g | 3% |
| Sugars 53.36g | 36% |
| Protein 5.53g | 9% |
