Southern Barbecued Chicken |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Nothing says Texas like outdoor grilling. And summer is a prime time for patio picnics featuring my barbecued chicken. Guests are surprised to find the basis for my mystery marinade is simply vinegar and oil. Ingredients:
2 cups cider vinegar |
1 cup canola oil |
1 egg, lightly beaten |
2 tablespoons hot pepper sauce |
1 tablespoon garlic powder |
1 tablespoon poultry seasoning |
2 teaspoons salt |
1 teaspoon pepper |
1 broiler/fryer chicken (3 to 4 pounds), cut up |
Directions:
1. In a large saucepan, combine the first eight ingredients. Bring to a boil, stirring constantly. Reduce heat; simmer, uncovered, for 10 minutes, stirring often. Cool.
2. Pour 1-2/3 cups marinade into a large resealable plastic bag; add the chicken. Seal bag and turn to coat; refrigerate overnight, turning occasionally. Cover and refrigerate remaining marinade for basting.
3. Prepare grill for indirect heat, using a drip pan. Drain and discard marinade from chicken. Place skin side down over pan. Grill, covered, over indirect medium heat for 20 -25 minutes on each side or until juices run clear, basting occasionally with reserved marinade. Yield: 4 servings.
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