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
- 2 cups cider vinegar
- 1 cup canola oil
- 1 large 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
- 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.
- 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.
- 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
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
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