Print Options

Back to Barbecued Chicken >

Include these items:

Taste of Home Logo

Barbecued Chicken

 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
4 ServingsPrep: 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.
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.

2 of 2

Barbecued Chicken (continued)

Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.