Print Options

Back to Southern Barbecued Chicken >

Include these items:

Select reviews >

Taste of Home Logo

Southern Barbecued Chicken

 Southern Barbecued Chicken
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
4 ServingsPrep: 25 min. + marinating Grill: 40 min.


  • 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


  • 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.

2 of 2

Southern Barbecued Chicken (continued)

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