Ingredients

Serves 8 with leftovers

　　1/2 cup white-wine vinegar

　　1 tablespoon salt

　　1 cup vegetable oil

　　5 whole chicken breasts (with skin and bone), halved

　　10 chicken thighs

　　10 chicken drumsticks

　　10 chicken wings

　　maple barbecue sauce (recipe follows) for basting and as an accompaniment

　　

For maple barbecue sauce:

2 large onions, chopped fine

　　2 1/2 tablespoons vegetable oil

　　2 1/2 tablespoons Worcestershire sauce

　　1 tablespoon Dijon-style mustard

　　1 1/4 cups ketchup

　　2 1/2 cups chicken broth

　　3/4 cup cider vinegar

　　1/2 cup plus 2 tablespoons pure maple syrup

　　

Step 1

In a bowl whisk together the vinegar and the salt, add the oil in a stream, whisking, and whisk the marinade until it is emulsified. Divide the chicken pieces between 2 large bowls, pour the marinade over them, and let the chicken marinate, covered and chilled, overnight.

　　

Step 2

Grill the chicken on an oiled rack set about 4 inches over glowing coals for 10 minutes on each side, or until it is cooked through, baste it with some of the barbecue sauce, and grill it, turning it, for 2 minutes more. Serve the chicken with the remaining sauce.

　　

Make maple barbecue sauce:

Step 3

In a large heavy saucepan combine the onions, the oil, the Worcestershire sauce, the mustard, the ketchup, the broth, the vinegar, and the syrup, bring the mixture to a boil, and simmer it, stirring occasionally, for 50 minutes, or until it is reduced to about 3 1/3 cups. The sauce may be made 1 week in advance and kept covered and chilled. Makes about 3 1/3 cups.