Maple-Barbecued Chicken

• 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
• 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

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.
2. Divide the chicken pieces between 2 large bowls, pour the marinade over them, and let the chicken marinate, covered and chilled, overnight.
3. 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.
4. Serve the chicken with the remaining sauce.
5. 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.
6. The sauce may be made 1 week in advance and kept covered and chilled.
7. Makes about 3 1/3 cups.

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Taken from www.epicurious.com/recipes/food/views/maple-barbecued-chicken-12278 (may not work)