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Barbecued Chicken
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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
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.
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Printed from tasteofhome.com Oct 8, 2008Copyright Reiman Media Group, Inc © 2008 |