Ingredients
2-1/2 cups white wine2 medium onions, finely chopped (1-1/2 cups)1/2 cup lemon juice10 garlic cloves, minced16 chicken drumsticks3 bay leaves1 can (15 ounces) tomato puree1/4 cup honey1 tablespoon molasses1 teaspoon salt1/2 teaspoon dried thyme1/4 teaspoon cayenne pepper1/4 teaspoon pepper2 tablespoons white vinegar
Preparation
For marinade, in a large bowl, combine wine, onions, lemon juice and garlic. Pour 2 cups marinade into a large shallow dish. Add chicken; turn to coat. Cover and refrigerate 4 hours to overnight. Add bay leaves to remaining marinade; cover and refrigerate.
In a large saucepan, combine tomato puree, honey, molasses, salt, thyme, cayenne, pepper and reserved marinade. Bring to a boil. Reduce heat; simmer, uncovered, 35-40 minutes or until liquid is reduced by half. Remove from heat. Remove bay leaves; stir in vinegar. Reserve 1 cup sauce for serving; keep warm.
Drain chicken, discarding marinade in bag. Grill chicken, covered, on an oiled rack over indirect medium heat 15 minutes. Turn; grill 15-20 minutes longer or until a thermometer reads 170°-175°, brushing occasionally with remaining sauce. Serve chicken with reserved sauce.
