Golden Glazed Fryer
This moist grilled chicken has a savory coating that's a nice change of pace from tomato-based sauces. The recipe has been passed down for generations.—Peggy West, Georgetown, Delaware
Total TimePrep: 10 min. Grill: 40 min.
- 1 broiler/fryer chicken (3 to 4 pounds), cut up
- 1/2 cup canola oil
- 1/2 cup cider vinegar
- 1 egg, lightly beaten
- 4 teaspoons salt
- 1-1/2 teaspoon poultry seasoning
- 1/4 teaspoon pepper
- Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill chicken skin side down, covered, over medium heat for 15 minutes on each side.
- Meanwhile, combine the remaining ingredients; brush over chicken. Grill for 5 minutes. Turn and brush with glaze; grill 5 minutes longer or until meat juices run clear. Discard unused glaze.
Nutrition Facts1 each: 334 calories, 24g fat (5g saturated fat), 105mg cholesterol, 867mg sodium, 1g carbohydrate (1g sugars, 0 fiber), 28g protein.
Originally published as Golden Glazed Fryer in Taste of Home August/September 1999
Sep 30, 2012
May 10, 2009
This has turned into one of our families favorite ways to BBQ chicken. I usually use skinless boneless chicken breasts and it turns out great every time!