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Southern Barbecued Chicken Recipe
Southern Barbecued Chicken Recipe photo by Taste of Home

Southern Barbecued Chicken Recipe

Read Reviews (3)
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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. —Revonda Stroud, Fort Worth, Texas
TOTAL TIME: Prep: 25 min. + marinating Grill: 40 min.
MAKES:4 servings
TOTAL TIME: Prep: 25 min. + marinating Grill: 40 min.
MAKES: 4 servings

Ingredients

  • 2 cups cider vinegar
  • 1 cup canola oil
  • 1 egg, lightly beaten
  • 2 tablespoons hot pepper sauce
  • 1 tablespoon garlic powder
  • 1 tablespoon poultry seasoning
  • 2 teaspoons salt
  • 1 teaspoon pepper
  • 1 broiler/fryer chicken (3 to 4 pounds), cut up

Directions

  1. In a large saucepan, combine the first eight ingredients. Bring to a boil, stirring constantly. Reduce heat; simmer, uncovered, for 10 minutes, stirring often. Cool.
  2. Pour 1-2/3 cups marinade into a large resealable plastic bag; add the chicken. Seal bag and turn to coat; refrigerate overnight, turning occasionally. Cover and refrigerate remaining marinade for basting.
  3. Prepare grill for indirect heat, using a drip pan. Drain and discard marinade from chicken. Place skin side down over pan. Grill, covered, over indirect medium heat for 20 -25 minutes on each side or until juices run clear, basting occasionally with reserved marinade. Yield: 4 servings.
Originally published as Southern Barbecued Chicken in Country Woman May/June 2005, p29

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

Reviews for Southern Barbecued Chicken(3)

AVERAGE RATING
   (5)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (1)
MY REVIEW
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MY REVIEW
Reviewed May. 15, 2013

My husband's absolute fave for chicken!

MY REVIEW
Reviewed Aug. 2, 2010

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.

MY REVIEW
Reviewed Sep. 24, 2009

we loved this dish

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