- 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.
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
Reviews for Southern Barbecued Chicken
"My husband's absolute fave for chicken!"
"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."
"we loved this dish"