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Prep Time: 40 Minutes Cook Time: 1 Minutes |
Ready In: 41 Minutes Servings: 6 |
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Great with baked beans and a fresh vegetable salad. Ingredients:
5 lbs chicken pieces |
1 cup salad oil |
1/3 cup tarragon vinegar |
1/4 cup sugar |
1/4 cup ketchup |
1 tablespoon worcestershire sauce |
1 1/2 teaspoons dry mustard |
1 teaspoon lawry's red pepper seasoned salt |
1 teaspoon garlic powder with parsley |
Directions:
1. In large resealable plastic food storage bag, combine all ingredients except chicken; mix well.
2. Remove 1/2 cup marinade for basting.
3. Add chicken; seal bag.
4. Marinate in refrigerator at least 30 minutes.
5. Remove chicken; discard used marinade.
6. To partially cook chicken, place in 13X9-inch baking dish.
7. Bake in 350°F oven 45 minutes.
8. Then, grill or broil chicken 15 to 25 minutes depending on size of piece, turning once and basting often with additional 1/2 cup marinade.
9. Chicken is done when no longer pink in center and juices run clear when cut.
10. Do not baste during last 5 minutes of cooking.
11. Discard any remaining marinade.
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