Food recipes
Barbecued Chicken
Barbecued Chicken Ingredients: chicken, broiler or fryers, breast, skinless, boneless, meat only, raw salt, table vinegar, cider oil, corn, peanut, and olive sauce, ready-to-serve, pepper, tabasco spices, pepper, blac...
Barbecued Chicken
Ingredients:
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
salt, table
vinegar, cider
oil, corn, peanut, and olive
sauce, ready-to-serve, pepper, tabasco
spices, pepper, black
water, bottled, generic
spices, pepper, red or cayenne
Directions:
Put the chicken halves in a very large bowl or deep pot and cover with water.
Sprinkle 3 tablespoons of the salt in the water.
Cover the bowl or pot and refrigerate the chickens in this brine for 6 hours or overnight.
Prepare a fire in a grill with the grilling rack set 16 inches above the coals (see Note).
In a saucepan, mix together the vinegar, remaining tablespoon salt, peanut oil, Tabasco sauce, black pepper, 1/4 cup water, and the cayenne.
Bring this mixture to a boil, stir well, and remove from the heat.
When the coals are uniformly covered with gray ash, spread them in a single layer.
Drain the chicken, pat dry, and place the halves on the grill, skin side up.
Baste with the sauce and cook for 30 minutes.
Using tongs, turn the chickens skin side down and baste the top with sauce.
Continue to grill the chickens for an additional 1 1/2 hours, turning and basting the chicken every 15 minutes.
Add charcoal as needed to maintain a hot layer of coals.
Check for doneness by twisting a drumstick.
It should move easily.
If you cannot find small chickens, use larger ones (33 1/2 pounds) and quarter them.
If the grill rack cannot be adjusted, cook the chickens closer to the coals and turn the halves more often to avoid burning.
Ingredients:
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
salt, table
vinegar, cider
oil, corn, peanut, and olive
sauce, ready-to-serve, pepper, tabasco
spices, pepper, black
water, bottled, generic
spices, pepper, red or cayenne
Directions:
Put the chicken halves in a very large bowl or deep pot and cover with water.
Sprinkle 3 tablespoons of the salt in the water.
Cover the bowl or pot and refrigerate the chickens in this brine for 6 hours or overnight.
Prepare a fire in a grill with the grilling rack set 16 inches above the coals (see Note).
In a saucepan, mix together the vinegar, remaining tablespoon salt, peanut oil, Tabasco sauce, black pepper, 1/4 cup water, and the cayenne.
Bring this mixture to a boil, stir well, and remove from the heat.
When the coals are uniformly covered with gray ash, spread them in a single layer.
Drain the chicken, pat dry, and place the halves on the grill, skin side up.
Baste with the sauce and cook for 30 minutes.
Using tongs, turn the chickens skin side down and baste the top with sauce.
Continue to grill the chickens for an additional 1 1/2 hours, turning and basting the chicken every 15 minutes.
Add charcoal as needed to maintain a hot layer of coals.
Check for doneness by twisting a drumstick.
It should move easily.
If you cannot find small chickens, use larger ones (33 1/2 pounds) and quarter them.
If the grill rack cannot be adjusted, cook the chickens closer to the coals and turn the halves more often to avoid burning.