Barbecued Chicken
By PutoPinoy on Wednesday, April 08, 2009 At
Wednesday, April 08, 2009
Marinade:
Put ingredients in a heavy ziplock bag. Shake to coat well. Refrigerate for 24 hours if possible, turning the bag several times. When coals are ready, place chicken on the grill, skin side up, basting with the marinade. Cook until well browned before turning. (If baked in oven, bake at 400 degrees, skin side down first.) About 20 minutes before chicken is done, begin using your favorite bottled barbeque sauce or the homemade version on back of card. Serves 4.
Barbecue Sauce:
Simmer slowly for 45 minutes. Taste for seasoning. This sauce freezes well.
- 1 (3 lb.) fryer, quartered
- 1 lg. garlic clove, crushed
- 1 tsp. salt
- 1/2 tsp. freshly ground pepper
- 1 tbsp. oil
- 3 tbsp. lemon juice
Put ingredients in a heavy ziplock bag. Shake to coat well. Refrigerate for 24 hours if possible, turning the bag several times. When coals are ready, place chicken on the grill, skin side up, basting with the marinade. Cook until well browned before turning. (If baked in oven, bake at 400 degrees, skin side down first.) About 20 minutes before chicken is done, begin using your favorite bottled barbeque sauce or the homemade version on back of card. Serves 4.
Barbecue Sauce:
- 1/4 c. cider vinegar
- 2 1/4 c. water
- 3/4 c. sugar
- 1 stick butter or margarine
- 1/3 c. yellow mustard
- 2 onions, coarsely chopped
- 1/2 tsp. each salt & pepper
- 1/2 c. Worcestershire
- 2 1/2 c. catsup
- 6-8 tbsp. lemon juice
- Cayenne pepper to taste
Simmer slowly for 45 minutes. Taste for seasoning. This sauce freezes well.
Labels: Poultry
