Blackberry-Barbecued Chicken - cooking recipe

Ingredients

Barbecue Sauce
1 tablespoon canola oil
1 cup walla walla onions or 1 cup other sweet onion, chopped
1/2 cup red wine
2 pints blackberries (fresh or frozen)
1/4 cup firmly packed light brown sugar
1 teaspoon soy sauce
3 1/2 lbs whole chickens, cut into 8 serving pieces
1/2 teaspoon coarse salt
1/2 teaspoon fresh ground pepper

Preparation

To make the barbecue sauce, in a large saucepan over medium-high heat, warm the canola oil.
Add the onion and cook, stirring frequently, until soft, about 5 minutes.
Add the wine, berries, brown sugar, and soy sauce and cook until slightly thickened, about 15 minutes.
Remove from the heat and pass the sauce through a food mill placed over a bowl, or puree in a blender or food processor and pass through a fine-mesh sieve placed over a bowl.
Set aside.
While the sauce is cooking, prepare a medium-hot fire in a charcoal grill, or preheat a gas or electric grill to medium-high.
Oil the grill rack.
Sprinkle the chicken with the salt and pepper.
Place the chicken pieces, skin side down, on the grill rack and cook for 5 minutes.
Baste with the sauce and cook for 5 minutes longer.
Turn the pieces, baste again, and cook until the juices run clear when a thigh is pierced, about 5 minutes longer.
Some pieces will cook more quickly than others.
The white-meat pieces, for example, should be moved to the outsides of the rack where the heat is less intense.
Transfer the chicken pieces to a platter and brush with additional sauce.
Serve immediately.