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Mary Emmerling's Chicken Barbecue

(recipe, Julee Rosso & Sheila Lukins)

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We marvel at Mary — her taste superb, her eye for American country antiques unquestionable, and her passion relentless. She has taught America a great deal about style as she traveled from one coast to the other writing, photographing, and searching for artisans.


  1. ½ cup apricot jam
  2. 2 Tbsp. soy sauce
  3. 2 Tbsp. dry white wine or dry sherry
  4. 2 Tbsp. minced scallions (green onions)
  5. 2 Tbsp. minced garlic
  6. 2 Tbsp. minced fresh ginger
  7. 2 Tbsp. fresh lemon juice
  8. Salt and freshly ground black pepper to taste
  9. 1 chicken (2½ to 3 pounds), well rinsed, patted dry, and quartered


  1. Combine all ingredients except the chicken in a large bowl, and mix well.
  2. Rinse the chicken pieces well and pat them dry. Place them in the bowl, and toss to coat with the marinade. Cover, refrigerate, and marinate at least 4 hours, turning occasionally.
  3. Prepare hot coals for grilling. Grill the chicken over medium-hot coals, until the juices run clear when the meat is pricked with a fork, 15 minutes on each side. Serve immediately.