barbecue glazed chicken
this will make more barbecue sauce than you'll need for the chicken. 
after measuring out basting and serving amounts, save the leftover sauce 
for another grilling use. it will keep, covered and chilled, 2 weeks. 
active time: 1 hr start to finish: 3 hr 
1 lb.  shallots, finely chopped (2 3/4 cups)
1/4 cup  olive oil
1 cup  distilled white vinegar
1 cup  canned tomato puree
1/2 cup  mild honey
1/4 cup  steak sauce such as a.1.
1 Tbsp  worcestershire sauce
3/4 tsp  salt
1/4 tsp  black pepper
1   3 to 3 1/2-lb) chicken, split in half
accompaniments: 8 (7-inch) flour tortillas or a baguette; green salad 
cook shallots in oil in a 4-quart heavy pot over moderately low heat, 
covered, stirring occasionally, until soft, 12 to 14 minutes (reduce 
heat to low if shallots begin to brown). stir in vinegar, tomato puree, 
honey, steak sauce, worcestershire, salt, and pepper and bring to a 
boil. remove sauce from heat and reserve 1 1/2 cups for basting and 1 
cup for serving. cool sauce to room temperature before brushing on 
chicken (sauce will thicken as it cools). 
remove excess fat from chicken and pat chicken dry. brush all over with 
some barbecue sauce and season with salt and pepper. 
to cook chicken using a charcoal grill: 
open vents on bottom of grill and on lid. light a large chimney of 
charcoal briquettes (about 100) and pour them evenly over 1 side of 
bottom rack (you will have a double or triple layer of charcoal). 
when charcoal turns grayish white (15 to 20 minutes from lighting) and 
you can hold your hand 5 inches above top rack for 3 to 4 seconds, sear 
chicken on lightly oiled grill rack over coals, uncovered, turning, 
until well browned, about 3 minutes total. 
move chicken to side of grill with no coals underneath, arranging skin 
sides up, then cook, covered with lid, brushing with sauce and turning 
every 10 minutes, until cooked through, 45 minutes to 1 hour. 
to cook chicken using a gas grill: 
preheat all burners on high, then adjust heat to moderate. sear chicken 
on lightly oiled grill rack, uncovered, turning, until well browned, 
about 10 minutes total. adjust heat to low, then cook chicken, covered 
with lid, brushing with sauce and turning every 10 minutes, until cooked 
through, about 25 minutes. 
serve chicken with reserved cup sauce. 
cooks' note: 
if you aren't able to grill, roast chicken, skin sides up, on rack of 
a broiler pan in upper third of a 500 f oven, basting occasionally, 40 
to 45 minutes (cover loosely with foil after 30 minutes if chicken is 
getting very dark). 
makes 4 servings. 
(ID: 75322) Mirror: Sun, Dec 5, 2004

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