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Old Virginia Club Barbecued Chicken

Last issue, we hinted around that we'd include some barbecue sauce recipes for you. Chicago BBQ king, Gary Wiviott says he'll come through with an heirloom-ish recipe for the outdoor grill soon, but in the meantime, we dredged up this golden oldie from Virginia, plus another spirit-spiked pseudo-BBQ: Tiki-Tiki chicken, also in this issue.

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Makes 6 servings
For Marinade:
  • 2, 2 1/2 lb broilers, each half cut into 3 pieces (so 12 pieces in all)
  • 8 oz chablis wine
  • 6 oz olive oil
  • 1 tsp minced chives
  • 1 Tbsp minced parsley
For Barbecue Sauce:
  • 2 Tbsp brown sugar
  • 1/2 cup red wine vinegar
  • 1/4 cup lemon juice
  • 1/4 cup orange juice
  • 1 tsp worcestershire sauce
  • 1/2 small onion, minced
  • 1/4 tsp garlic salt
  • 1/2 tsp salt
  • 1/8 tsp freshly ground pepper
  • 1 cup chili sauce
  • 1 cup tomato paste
  • 1 cup vegetable oil
  • 2/3 cup water
Instructions
  1. Marinate chicken in marinade mixture for 1 1/2 hours. While chicken marinates, combine barbecue sauce ingredients and simmer for 1 hour , stirring now and then to keep from sticking. Drain marinade from chickens into barbecue sauce and continue cooking sauce for 15 more minutes. During this time, broil, or grill chickens for 10 to 15 minutes each side. Place chickens in roasting pan. Cover with barbecue sauce and roast for 30 to 40 more minutes at 325.

This slow-cooked tomatoey sauce yields a very-flavorful result. The aroma of the wine-steeped broiling chickens is itself intoxicating
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