Amish Recipes
Barbecued Chicken
It's starting to heat up in South Carolina so it's time to break out the grill. This is a wonderful way to fix chicken, and since there's no tomato in the marinade the sauce won't burn while it's cooking.
Yield: 8 servings
Ingredients
Barbecue Sauce
- 1/2 cup water
- 1/2 cup cider vinegar
- 2 tablespoons vegetable oil
- 1 small bay leaf
- 1 1/2 teaspoons garlic powder
- 1 1/2 tablespoons Worcestershire sauce
- 1 teaspoon granulated sugar
- 1 1/4 teaspoon salt
- 3/4 teaspoon black pepper
- 1/4 teaspoon celery salt
Chicken
- 8 boneless chicken breasts
Instructions
- In a small saucepan, combine the sauce ingredients and bring to a boil over high heat.
- Remove from heat.
- Place the 8 chicken pieces in a shallow glass dish or resealable zip-top bag.
- Reserve some sauce for basting. Pour the remaining sauce over the chicken, cover, and marinate overnight.
- The next day, grill chicken about 4 inches above well-heated coals for about 6 minutes on each side, brushing frequently on each side with sauce.
- Spoon a bit more sauce over the chicken just before serving.
Attribution
Posted by soccermom at Recipe Goldmine May 8, 2001.
Source: Cooking from Quilt Country