Barbecued Chicken
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
SERVINGS
|
4
|
CATEGORY
|
Low Carb
|
METHOD
|
Grill (gas or charcoal)
|
PREP |
20 min. |
COOK
|
30 min.
|
TOTAL
|
50 min.
|
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.