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1
Combine vinegar, honey, ketchup, oil, garlic, rosemary, sage and pepper flakes in food processor or possibly blender.
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2
You will have about 2 c..
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3
Place chicken in resealable plastic food bag and pour 1 c. over chicken.
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4
Through plastic bag, work marinade around chicken.
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5
Seal bag and place in shallow pan.
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6
Chill overnight, turning bag occasionally.
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7
Simmer remaining 1 c. sauce in small saucepan, uncovered, 5 min.
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8
Strain, discarding solids.
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9
(Can be refrigerated up to 1 week.
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10
Reheat before serving.)
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11
Soak mesquite chips in water to cover for 1 hour, then drain.
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12
Prepare grill for indirect grilling.
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13
When warm, toss half of chips on each pile of coals, if using charcoal.
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14
For gas, put chips in smoker box.
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15
Transfer chicken from marinade to pan; reserve marinade.
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16
Season chicken with salt and pepper.
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17
Grill chicken over indirect heat, turning after 30 min and brushing often with reserved marinade (use it all), till fully cooked and bronzed, about 60 to 70 min.
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18
Internal temperature (taken in thickest part of thigh) should be at least 165 degrees.
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19
Pass hot barbecue sauce separately.
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20
This recipe yields 4 to 6 servings.
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21
Comments: This barbecue sauce has a thinner consistency than most; it's used as a marinade and also as a sauce to pass at the table.
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22
NOTES :
