GRILLED CHICKEN LEGS WITH TOMATO- OLIVE BARBECUE SAUCE
We combined olive paste, tomato paste, honey, and more to create to barbecue sauce with Mediterranean identity.
- 1⁄3 cup extra virgin olive oil, plus
- 3 tablespoons for brushing pita
- 2 large red onions, finely chopped
- 2 garlic cloves, fi nely chopped
- 1⁄2 cup red wine vinegar
- 1⁄3 cup Greek raisin vinegar or balsamic vinegar
- 1 cup tomato purée
- 1⁄4 cup tomato paste
- 1⁄3 cup Kalamata olive paste
- 1⁄2 cup honey
- 1 tablespoon Worcestershire
- 4 tablespoons steak sauce
- 3 tablespoons ouzo, Sambuca, or other anise- flavored liqueur
- Salt and freshly ground black pepper to taste
- Vegetable oil for brushing grill rack
- 6 whole chicken legs and thighs, skin on, trimmed of excess fat
- 6 pita breads
Instructions:
- In a medium saucepan, heat the 1⁄3 cup olive oil over medium heat and add the onions. Reduce heat, cover, and sweat in the oil for about 10 minutes, stirring occasionally so as not to burn. Add the garlic and stir for another 3 to 4 minutes. Pour in the vinegars, tomato purée, tomato paste, olive paste, honey, Worcestershire sauce, steak sauce, ouzo, and salt and pepper. Raise the heat to high and bring to a boil. Reduce the heat and simmer for 10 to 12 minutes, until the mixture is a little thicker than ketchup. Remove from the heat, divide, and transfer to two small bowls, and let cool.
- Heat the grill to medium- hot and oil the grill rack.
- Brush the chicken generously on all sides with the barbecue sauce. (Use the one reserved bowl for later as a dipping sauce for the grilled chicken.)
- Place skin side down on the hottest part of the grill, turn once, and sear on both sides for 5 to 7 minutes. Make sure all the chicken is skin side up as you shift the pieces to a cooler part of the grill rack. Cover the barbecue with its lid and cook the chicken for 25 to 35 minutes, turning and basting every 8 to 10 minutes with the barbecue sauce, until the chicken is cooked through, tender on the inside, and dark and crisp on the outside.
- Transfer to a serving platter.
- Brush each pita with 1⁄2 tablespoon olive oil and grill for a few minutes, turning once, until the pita is lined with grill marks. Serve immediately together with the chicken.