The day before you plan on grilling the chicken, put sugar and vinegar in a stainless pot that is large enough to hold the chicken and bring to a medium heat on the stove...Dont put the chicken in just yet..Cook the vinegar/sugar solution until it reaches the consistency of a lite table syrup...Generally this is around 8-10 minutes... After it reaches this stage, add the broth, and the rest of the ingredients and slowly bring to a boil..Stirring ever so often...Add the chicken after it starts to boil and cook for about 10-12 minutes...Remove from heat and remove the chicken...Place chicken in a large freezer bag and refrigerate....Return the sauce to the heat and cook over a medium heat until it reduces to a thick syrup....Remove and refrigerate until ready to grill... The next day, fire up the grill or smoker and cook until done over indirect heat... I used the Sassafras pellets, but imagine some of the others will be quite tasty also...Heat up the remaining BBQ sauce from yesterday and either baste/turn/baste about 10 minutes before serving or serve chicken as is with the hot BBQ sauce as a side...(my preference)... Posted to bbq-digest by "Ron Odum"
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|Serving Size: 1 Serving (2306g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 76 (13%)|
|Amt Per Serving||% DV|
|Total Fat 8.5g||11 %|
|Saturated Fat 0.7g||3 %|
|Monounsaturated Fat 4.3g|
|Polyunsanturated Fat 1.8g|
|Cholesterol 0mg||0 %|
|Sodium 5737.9mg||198 %|
|Potassium 2568.1mg||68 %|
|Total Carbohydrate 129.2g||38 %|
|Dietary Fiber 10.5g||42 %|
|Sugars, other 118.7g|
|Protein 17.6g||25 %|
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Calories per serving: 604
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