This moist grilled chicken has a savory coating that's a nice change of pace from tomato-based sauces. The recipe has been passed down for generations.—Peggy West, Georgetown, Delaware
- 1 broiler/fryer chicken (3 to 4 pounds), cut up
- 1/2 cup canola oil
- 1/2 cup cider vinegar
- 1 egg, lightly beaten
- 4 teaspoons salt
- 1-1/2 teaspoon poultry seasoning
- 1/4 teaspoon pepper
- Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill chicken skin side down, covered, over medium heat for 15 minutes on each side.
- Meanwhile, combine the remaining ingredients; brush over chicken. Grill for 5 minutes. Turn and brush with glaze; grill 5 minutes longer or until meat juices run clear. Discard unused glaze. Yield: 6 servings.
Originally published as Golden Glazed Fryer in Taste of Home August/September 1999, p44
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
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