Butterflied Chicken with Sherry Vinegar-Brown Sugar Barbecue Baste
(Makes 8 Servings)
You have to tend this chicken--keep spooning or brushing the barbecue baste over it as it cooks--so the sugar in the baste caramelizes but doesn't burn. Enlist your guests to help. You want somebody standing there the whole time to keep on basting, making sure the sweet crust is forming, As in the previous recipe, butterflying chicken helps it cook evenly.
- For the Barbecue Baste:
- 2 tablespoons olive oil
- 2 shallots, coarsely chopped
- 4 cloves garlic, coarsely chopped
- 1 cup sherry vinegar
- 1/4 cup dark brown sugar
- 6 plum tomatoes, coarsely chopped
- 1 1/2 cups homemade chicken stock or low-sodium canned
- 1 tablespoon Spanish paprika
- Kosher salt and freshly ground pepper
- Directions
- Preheat a gas or charcoal grill to medium-high or use a side burner (or a stove).
- Heat the olive oil in a medium saucepan over medium-high heat until almost smoking and cook the shallots and garlic until soft, 4 to 5 minutes.
- Add the vinegar and reduce by half.
- Add the brown sugar, tomatoes, stock, and paprika; stir, and bring to a boil.
- Reduce the heat to medium and simmer for 20 minutes.
- Transfer the mixture to a food processor and process until smooth.
- Return the mixture to a clean medium saucepan and cook over low heat until thickened, 15 to 20 minutes.
- Season with salt and pepper.
- Let cool at room temperature.
- May be refrigerated, covered, for 3 days; use at room temperature.
- Makes 2 to 2 1/2 cups.
- For the Chicken:
- 4 whole chickens (about 2 1/2 pounds each), butterflied (see Note).
- 1/4 cup olive oil
- Kosher salt and freshly ground pepper
- Sherry Vinegar-Brown Sugar Barbecue Baste
- Directions
- Preheat a gas or charcoal grill to medium. Brush chickens on both sides with olive oil and season with salt and pepper.
- Grill skin-side down without turning until the skin is golden brown and crispy, 4 to 5 minutes.
- Turn and continue grilling until cooked through, 15 to 20 minutes, turning occasionally.
- Baste with the barbecue baste every 3 minutes. Place the chickens on a larger platter and cut in half.
Note: To butterfly a chicken, split it down the backbone and open it out flat.
