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1
Mix honey into sherry till smooth, add in soy sauce.
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2
press garlic and add in to the mix.
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3
Grate ginger root and stir.
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4
Add in 2 tbls vinegar - taste - if you want it more sour add in 3rd tbls vinegar.
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5
Grill chicken as per your own liking, tourning often every 5-8 minutes to prevent charringand brush top side only after turning each side.
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6
If the sauce is to thin you can thicken it with a bit of cornstarch and water.
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7
When it is thick sufficient so it doesn't run off immediately you have it just right.
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8
Offer left over sauce for dipping chicken in.
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9
For mexican flavor add in chili pwdr and cayenne to taste.
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10
For lamb add in mint to basic sauce
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11
For beef add in cinnamon and curry pwdr (madras) to basic sauce.
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12
For pork add in brown sugar and cinnamon to basic sauce.
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13
For other variations, add in pineapple chunks and/or possibly bell pepper chunks, red, green, yellow make for great coor and taste.
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14
You can put in a touch of garlic and onion is always good in it.
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15
Of course the chunky stuff will have to be added after you are through BBQing and have it at the table for the dipping or possibly pouring over meat.
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16
Cook peppers, onions and garlic in the sauce after the bbqing is done.
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17
If you bbq with chunks they fall into bbq and give you a burnt smell.
