Barbecued Chicken Recipe

Barbecued Chicken Recipe photo by Taste of Home

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If you're like me, you can never have enough delicious ways to grill chicken. The savory sauce in this recipe gives the chicken a wonderful herb flavor. It's easy to put together a great meal when you start with these juicy golden pieces. -Joanne Shew Chuk, St. Benedict, Saskatchewan

This recipe is:

Diabetic Friendly

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Barbecued Chicken Recipe

Prep: 20 min. + marinating Grill: 30 min.

Yield: 4 Servings

20 30 50

Ingredients

1/4 cup white vinegar
1/4 cup butter, cubed
1/4 cup water
1/4 teaspoon each dried thyme, oregano and rosemary, crushed
1/4 teaspoon garlic powder
1/8 teaspoon salt
1/8 teaspoon pepper
1 broiler-fryer chicken (3-1/2 to 4 pounds), quartered

Directions

In a small saucepan, combine the vinegar, butter, water and seasonings; bring to a gentle boil. Remove from the heat; cool to room temperature.
Pour the marinade into a large resealable plastic bag; add chicken. Seal bag and turn to coat. Refrigerate for 4 hours, turning once.
Drain and discard marinade. Grill chicken, covered, over medium heat for 15-20 minutes on each side or until juices run clear. Yield: 4 servings.

Lighter version: Barbecued Chicken

Nutritional Facts One serving (prepared with margarine and served without the skin) equals 224 calories, 225 mg sodium, 58 mg cholesterol, 1 g carbohydrate, 21 g protein, 14 g fat. Diabetic Exchange: 3 meat.

Originally published as Barbecued Chicken in Taste of Home June/July 1995, p39