Butterflied Chicken with Sherry Vinegar Brown Sugar

Name: Butterflied Chicken with Sherry Vinegar Brown Sugar Barbecue Baste
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons olive oil; 2 shallots, coarsely chopped; 4 cloves garlic, coarsely chopped; 2 tablespoons Spanish paprika; 1 1/2 cups sherry vinegar; 1/2 cup dark brown sugar; 8 plum tomatoes, coarsely chopped; 3 cups homemade chicken stock or low sodium canned; 2 whole chickens, about 2 to 2 1/2 pounds each, butterflied; Olive oil; Salt and pepper; Sherry Vinegar-Brown Sugar Baste

Servings: persons

3 tablespoons olive oil
2 shallots, coarsely chopped
4 cloves garlic, coarsely chopped
2 tablespoons Spanish paprika
1 1/2 cups sherry vinegar
1/2 cup dark brown sugar
8 plum tomatoes, coarsely chopped
3 cups homemade chicken stock or low sodium canned
2 whole chickens, about 2 to 2 1/2 pounds each, butterflied
Olive oil
Salt and pepper
Sherry Vinegar-Brown Sugar Baste

1
Place medium saucepan on side burner over medium high heat.
2
Add the oil, shallots and garlic and cook until soft.
3
Add the paprika and cook for 2 minutes.
4
Add the sherry vinegar and cook until reduced by 3/4.
5
Add the brown sugar, tomatoes, and stock.
6
Season with salt and pepper and bring to a boil.
7
Reduce the heat to medium-low and simmer for 30 minutes.
8
Transfer the mixture to a food processor and process until smooth.
9
Return the mixture to a clean saucepan and cook until thickened, about 20 minutes.
10
Let cool to room temperature and reserve 1/2 cup.
11
Preheat grill to medium.
12
Brush chickens with olive oil and season with salt and pepper to taste.
13
Grill the chicken, skin-side down, until golden brown, about 4 to 5 minutes.
14
Turn the chicken over and continue grilling until cooked through, 15 to 20 minutes, turning occasionally.
15
Baste with the barbecue baste every 3 minutes.
16
Place the chicken on a large platter and cut in half.
17
Brush with some of the reserved sauce.

661

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3 tablespoons olive oil, 2 shallots, coarsely chopped, 4 cloves garlic, coarsely chopped, 2 tablespoons Spanish paprika, and more.

Yes, Butterflied Chicken with Sherry Vinegar Brown Sugar Barbecue Baste falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Butterflied Chicken with Sherry Vinegar Brown Sugar Barbecue Baste

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions