Barbecued Chicken Recipe

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Barbecued Chicken Recipe
Barbecued Chicken Recipe photo by Taste of Home
Publisher Photo

Barbecued Chicken Recipe

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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
MAKES:
4 servings
TOTAL TIME:
Prep: 20 min. + marinating Grill: 30 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 20 min. + marinating Grill: 30 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.
Originally published as Barbecued Chicken in Taste of Home June/July 1995, p39

Nutritional Facts

1 each: 301 calories, 13g fat (3g saturated fat), 128mg cholesterol, 160mg sodium, 0 carbohydrate (0 sugars, 0 fiber), 42g protein. Diabetic Exchanges: 3 meat.

  • 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
  1. In a small saucepan, combine the vinegar, butter, water and seasonings; bring to a gentle boil. Remove from the heat; cool to room temperature.
  2. Pour the marinade into a large resealable plastic bag; add chicken. Seal bag and turn to coat. Refrigerate for 4 hours, turning once.
  3. 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.
Originally published as Barbecued Chicken in Taste of Home June/July 1995, p39

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