Roadside Chicken

http://mykitchenadventures1.blogspot.com/2013/07/roadside-chicken.html

*I'm not providing nutritional information for this recipe because it will vary according to whether you make chicken breasts or chicken legs and thighs.  This is another recipe where the chicken "absorbs" very little of the marinade and depending on how you choose to cook it, either little or none of the basting sauce.  When I calculated out the PP values for myself, I used the values for plain, grilled bone-in skin on chicken (breast/leg) and added a PP value of 1 to cover whatever marinade added value to the chicken.  I don't know whether this is proper procedure or not, but that is what I did. 

3-5 pounds bone-in, skin-on, chicken pieces (breasts, legs, thighs)  

For the marinade:
1 cup vinegar (white or cider)
1/4 cup Worcestershire sauce
1 TBS granulated sugar
1 TBS kosher salt
1 tsp garlic powder
1 tsp onion powder
1 tsp fresh ground black pepper
1/2 tsp celery salt

For the basting sauce:*
1 cup of vinegar (white or cider)
1/4 cup olive oil
1/4 cup Worcestershire sauce
2 tsp granulated sugar
2 tsp kosher salt
1 tsp garlic powder
1 tsp onion powder
1 tsp fresh ground black pepper
1/2 tsp celery salt

1.  In a small bowl or 2 cup glass measure or small canning jar.  Combine the ingredients for the marinade. Stir until sugar has dissolved. (if you are not making the basting sauce, add the oil called for in the basting sauce to the marinade)  Place chicken pieces into a gallon sized zipper plastic bag,  Pour the marinade on top of the chicken.  Place in fridge for 3 - 8 hours. 
2.  You can make the basting sauce at the same time you make the marinade and then just set aside until you are ready to cook the chicken.  I made my basting sauce in a small canning jar, combining all the ingredients and then just shaking it up to combine.  *You may also opt to not use the basting sauce at all, in which case you would just skip this step all together. I used a very small portion of the sauce up.  I used a silicone brush to baste the chicken with as it cooked. 
3.  Heat gas grill to med/hot.   Add chicken pieces to hot grill and baste with basting sauce every 5 minutes, (turning each time) or so until chicken is done (internal temperature of 165 degrees F) and nicely browned on all sides. Watch for flare ups and close the lid immediately to help snuff them out if they occur. 

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