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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
  • Total Time
    Prep: 25 min. + marinating Grill: 40 min.
  • Makes
    4 servings

Ingredients

  • 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

Directions

  • 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.
Nutrition Facts
3/4 pound: 912 calories, 79g fat (10g saturated fat), 184mg cholesterol, 1355mg sodium, 10g carbohydrate (7g sugars, 1g fiber), 44g protein.

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