Grilling

By Emma Haberman | August 16, 2011

Photo: Emma Haberman

There are many legends about where the word “barbecue” comes from. My favorite is that it comes from the French phrase barbe a  queue, meaning “from beard to tail.” The story goes that French visitors to the Caribbean saw a pig (or a goat, depending on who you ask) being cooked whole over an open fire and, voila , barbecue was born. Whether you buy the story or not, the “beard to tail” method has stuck with barbecue die-hards for years. Since finding the space to roast a pig or a goat can be tricky, I generally stick to chickens when I have a barbe (or beak) a  queue hankering.

Photo: Emma Haberman

This homemade barbecue sauce is mild but tasty, and helps keep each piece of chicken moist and flavorful. Once the chicken is on the grill, feel free to baste often so that the marinade continues to soak into the meat, but be careful not to let the sauce burn off. Any extra marinade can be boiled on a stovetop to make it safe to serve on the side. Serve with simply grilled peppers, onions and summer squash for a colorful August supper.

Photo: Emma Haberman

Barbecued Chicken Recipe

Servings: 8-10

Ingredients

  • 1 chicken, butchered into 10 pieces (wings, drumsticks, thighs, and each breast cut in half) and washed
  • 1/2 cup soy sauce
  • 1/4 cup olive oil
  • 1/4 cup dry white wine
  • 1/4 cup honey
  • 1 whole clove of garlic
  • 1 clove of garlic, crushed in a garlic press
  • 11/2 inches ginger, chopped and crushed in a garlic press
  • 1 lemon, zested and juiced

Directions

1. In a medium-sized bowl, mix all the ingredients together, besides the chicken.

2. Place the chicken in the marinade, making sure to coat all pieces of chicken. Cover and let sit in a refrigerator for 2 hours. After 2 hours, rotate chicken so that the top pieces are submerged in marinade. Let sit covered for 2 more hours.

3. Remove the chicken from the bowl and drip dry, reserving the marinade. Place the chicken on a linked baking sheet and bake in a 350° oven for 25 minutes.

4. While the chicken bakes, simmer the marinade in a small saucepan for 3-5 minutes, until sauce thickens. This will cook down the bacteria from the chicken so that the marinade will be safe to use as a glaze.

5. Place each piece of chicken on a hot grill and cook for about 10 minutes per side, basting occasionally with the glaze. Serve with extra sauce.

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