Barbecued Chicken Recipe

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

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If you're like me, you can never have enough delicious ways to grill chicken. The savory sauce in this recipe gives the chicken a wonderful herb flavor. It's easy to put together a great meal when you start with these juicy golden pieces. -Joanne Shew Chuk, St. Benedict, Saskatchewan
MAKES:
4 servings
TOTAL TIME:
Prep: 20 min. + marinating Grill: 30 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 20 min. + marinating Grill: 30 min.

Ingredients

  • 1 broiler/fryer chicken (3-1/2 to 4 pounds) , quartered
  • 1/4 cup white vinegar
  • 1/4 cup butter or 1/4 cup margarine
  • 1/4 cup water
  • 1/4 teaspoon each dried thyme, oregano, rosemary and garlic powder
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper

Directions

Place chicken in a shallow glass dish. In a small saucepan, combine all remaining ingredients; bring to a gentle boil. Remove from the heat. Pour over chicken. Cover and refrigerate for 4 hours, turning once. Drain and discard marinade. Grill chicken, covered, over medium coals for 30-40 minutes or until juices run clear. Yield: 4 servings. Diabetic exchanges: One serving (prepared with margarine and served without the skin) equals 3 meat; also, 224 calories, 225 mg sodium, 58 mg cholesterol, 1 gm carbohydrate, 21 gm protein, 14 gm fat. Yield: 4 servings.
Originally published as Barbecued Chicken in Taste of Home June/July 1995, p39

Nutritional Facts

1 each: 301 calories, 13g fat (3g saturated fat), 128mg cholesterol, 160mg sodium, 0 carbohydrate (0 sugars, 0 fiber), 42g protein. Diabetic Exchanges: 3 meat.

  • 1 broiler/fryer chicken (3-1/2 to 4 pounds) , quartered
  • 1/4 cup white vinegar
  • 1/4 cup butter or 1/4 cup margarine
  • 1/4 cup water
  • 1/4 teaspoon each dried thyme, oregano, rosemary and garlic powder
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  1. Place chicken in a shallow glass dish. In a small saucepan, combine all remaining ingredients; bring to a gentle boil. Remove from the heat. Pour over chicken. Cover and refrigerate for 4 hours, turning once. Drain and discard marinade. Grill chicken, covered, over medium coals for 30-40 minutes or until juices run clear. Yield: 4 servings. Diabetic exchanges: One serving (prepared with margarine and served without the skin) equals 3 meat; also, 224 calories, 225 mg sodium, 58 mg cholesterol, 1 gm carbohydrate, 21 gm protein, 14 gm fat. Yield: 4 servings.
Originally published as Barbecued Chicken in Taste of Home June/July 1995, p39

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