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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.
This recipe is:
Contest Winning
Originally published as Southern Barbecued Chicken in Country Woman May/June 2005, p29
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
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Reviewed on Aug. 02, 2010 by cwbuff
My family really liked this recipe. I like it that you don't have to worry about anything surgary in the sauce burning. However, I left out the hot sauce, as I don't like it and it drowns out all the other flavors. Also I didn't have enough cider vinegar and substituted champagne vinegar. Just about any kind of vinegar can be used. As to the cooking method, I just put the chicken pieces around the edge of the briquets, and they only took about 25 minutes to cook.
Reviewed on Sep. 24, 2009 by wanda111
we loved this dish
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