Barbecue Sauce? Marinade? Who cares, it's yummy! |
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Prep Time: 5 Minutes Cook Time: 3 Minutes |
Ready In: 8 Minutes Servings: 3 |
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I haven't the guts to just let chicken sit in this mixture for a while and then grill it, so I just grab a beer or 3 and babysit it til the chicken's done. Make no mistake, this is majorly easy preparation but intensely high-maintenance use. Ingredients:
1 cup vinegar (preferably cider) |
1/2 stick butter |
1 teaspoon garlic powder |
1 teaspoon onion powder |
1 tablespoon worcestershire sauce |
1 tablespoon lemon juice |
1 tablespoon paprika |
1 tablespoon cornstarch (optional) |
1/4 cup water (optional) |
Directions:
1. This works on grilled chicken (especially with the skin).
2. It's not good with anything else, period.
3. Ignore this at the peril of your taste buds.
4. It's this simple.
5. Add everything but the cornstarch and water all at once, boil for one minute, trying the best you can not to breathe the fumes.
6. If you'd like to thicken it, stir the cornstarch into the water, reduce the sauce to a simmer and add, stirring until well mixed, for about another 2 minutes.
7. The hard part is using this quasi-gasoline.
8. Grill the chicken on low, or AT MOST, medium-low heat (for gas grills. For charcoal grills, make a ring of coals and try to keep the chicken in the center).
9. As soon as you put the chicken on the grill, brush this sauce on.
10. Repeat this procedure, and I really mean this, turning every 5 minutes, until the chicken is done.
11. If done right, you'll have what may be the tangiest barbecued chicken you've had, without all the mess of a ketchup-based tomato sauce.
12. If not, you'll have a lot of what I like to call'carbonated chicken'.
13. You'll know which if your chicken lacks a certain'black of night and hardness of stone' quality.
14. Yes it's high maintenance, but it's so worth the effort.
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