Sherry-Shallot Glaze for Chicken
Who doesn't like barbecued chicken? I'm sure that there are a few freaks out there, but most of us love it. Here's a fresh spin on the familiar backyard favorite. My girls frequently ask me what's my favorite thing to barbecue, and I always answer, "Chicken!". After they ask me that familiar question (why can't they remember?) I usually ponder why chicken is my favorite meat to barbecue. The only honest answer is that I just don't know.
Instructions
Heat the olive oil in a medium sauce pan over medium heat until it just starts to shimmer.
Add the shallots, garlic salt and pepper to pan. Cook 3 minutes, stirring occasionally.
Add the sherry and vinegar to the pan. Increase the heat to medium-high and cook 5 minutes.
Whisk the mustard, tomato paste and honey into the pan. Reduce the heat to medium and cook another 5 minutes, stirring occasionally.
Remove the pan from the heat, stir in the butter and thyme, and let cool.
Drizzle or brush on your favorite grilled or barbecued chicken just prior to serving.
Makes about 1 cup (enough for one whole chicken)
