MAPLE BARBECUED CHICKEN

1/2 cup white-wine vinegar
1 tablespoon salt
1 cup vegetable oil
5 whole chicken breasts, halved (with skin and bone)
10 chicken thighs
10 chicken drumsticks
10 chicken wings
Maple Barbecue Sauce (recipe follows)

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.  Divide the chicken pieces between 2 large bowls, pour the marinade over them, and let the chicken marinate, covered and chilled, overnight.

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.  Serve the chicken with the remaining sauce.  Serves 8 with leftovers.

MAPLE BARBECUE SAUCE

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

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.  The sauce may be made 1 week in advance and keep covered and chilled.  Makes about 3 1/3 cups.