1 cup dried sour cherries
1/2 cup ruby Port
1/2 cup cherry cola
1/2 large red onion, chopped
2-3 clove garlic, minced
1 bottle chili sauce (455 ml size)
2 tbsps balsamic vinegar
1/2 tsp hot pepper sauce (or to taste)
In a bowl, combine cherries, Port and cola.
Let stand at room temperature for at least 3 hours (or overnight). In a large saucepan over medium heat, stir cook onions and garlic until onions have softened.
Add cherries, Port, cola, chili sauce, and vinegar.
Bring to a boil then reduce heat. Simmer, uncovered, stirring occasionally to prevent burning, till the mixture has reduced by half (about 50 minutes). Stir in hot pepper sauce.
Cool slightly. Puree until smooth then chill until needed. Sauce keeps in the fridge for up to 2 weeks or in the freezer for 3 months.
Makes 2-2½ cups – enough for 2 whole chickens or 4-6 lbs of bone in pieces.
For two 1.5 kg whole birds: Place a drip pan under the grate on one side of the barbecue.
Turn both burners on high and close the lid to preheat the barbecue. Hook the wing tips under the body and tie the legs together with cotton string. Do not stuff the chickens.
Put the chickens, breast side down, on the grate over the drip pan. Turn off the burner on that side. Turn the other burner down to medium and close the lid.
Barbecue for 30 minutes. Using oven mitts, turn the chickens over. Brush sauce on chickens, close the barbecue lid and cooking for 15 minutes. Brush with more sauce and continue cooking until a meat thermometer inserted in the chicken breast reads 180F/83C (about 30 minutes). Take the chickens off the grate, cover them in foil and let it stand for 10 – 15 minutes before carving.
This lets the juices settle and makes carving easier.
For bone in chicken pieces: Preheat grill on medium (325-350F). Grill chicken, cut side down, 20 minutes with the barbecue lid closed.
Turn pieces over and grill for another 20 minutes. Turn once more and baste generously with sauce. Grill for another 10 to 20 minutes basting frequently with sauce.
Chicken will be done when a thermometer inserted into the drumstick reads 170F.
Remove from heat and let stand at room temperature for 5-6 minutes before serving.