Southern Barbecued Chicken Recipe
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. YIELD:4 servings
- 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
- 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.
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
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