This is one of the best grilled chicken recipes I've tried. I've been grilling it for years and I got it from my brother who had been grilling it for years before that. It might possibly be why my husband married me. When we first started dating, some friends of ours decided to have a grill-off competition for fun. Since we were at a park we had to have something that could grill reliably on one of the open grills there at the park. My brother, the most experienced grill master I know, suggested this recipe for the competition because it is reliable, easy and delicious. He was right. Though it didn't win that competition (some flashy grilled fruit did) it has been one of my husband's favorite meals since then.
The secret to this recipe is the basting sauce. As you are cooking the chicken, every five minutes you apply a layer of basting sauce. Each layer gets cooked on and you end up with a thick layer of great flavor. I usually marinade the chicken in the basting sauce (minus the oil) to give it even more flavor. Beside making up the basting sauce and marinade, there is very little work to this recipe which is another reason it is a favorite. It does work best with chicken thighs or drumsticks as opposed to breasts, although that is the case with most grilled chicken recipes. If you are in a hot dog or hamburger rut with your grilling this summer, this is a great way to break out.
Roadside Chicken
Published 07/08/2013Ingredients
For the marinade:
- 1 cup white vinegar
- 1/4 cup Worcestershire sauce
- 1 tablespoon sugar
- 1 tablespoon kosher salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon ground pepper
- 1/2 teaspoon celery salt
- 4-5 pounds chicken thighs or drumsticks, bone in
For the basting sauce (this is the same as the marinade except with vegetable oil)
- 1 cup white vinegar
- 1/2 cup vegetable oil
- 1/4 cup Worcestershire sauce
- 1 tablespoon sugar
- 1 tablespoon kosher salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon ground pepper
- 1/2 teaspoon celery salt
Instructions
- Mix together ingredients for marinade and stir until salt and sugar are dissolved. Place chicken in a large ziploc bag and pour in marinade. (You can remove the skin if you want. I do it about half the time depending on how lazy I feel.) Refrigerate for 2-8 hours.
- Start grill for medium heat. Mix ingredients for basting sauce and stir until sugar and salt are dissolved. If you have a squirt bottle or old worchestershire bottle, pour basting sauce in it to use while grilling. Otherwise you could use a silicone brush to brush on the basting sauce.
- Place chicken pieces on the grill and discard marinade. Shake or squirt basting sauce onto each chicken piece, or use a silicone brush to add basting sauce. Grill chicken, covering as much as possible, for about five minutes. (Careful with the basting - the oil can cause flare ups on the grill, so watch out and don't go too crazy with the sauce.) Turn the chicken over, baste generously with basting sauce, and cook another five minutes. Continue cooking, rotating chicken and basting until the chicken has cooked through, about 35 minutes. Remove chicken from grill, let sit covered with foil for five minutes and serve.
Prep Time: 5 min
Cook time: 35 min
16 Click For Comments:
Just scanning the ingredients for the marinade/basting sauce, I know we'd absolutely love this dish! I've been craving grilled chicken so your timing couldn't be more perfect :)
I love that the marinade sauce is all made from scratch--yummm!
This looks really good and I love grilled chicken. Love the idea of using the basting sauce!
This chicken and marinade sound great, Nicole. Nothing better than a nice piece of flavorful, grilled chicken, and this marinade has so many great spices in it! It has to be good.
This chicken sounds amazing! I am always looking for new chicken recipes...I'm going to have to try this soon!
I love my chicken with a little char and this looks SO good, Nicole!
Mmm, there's nothing like some good bbq chicken. This looks great. Also, just noticed your new "welcome" photo. So cute!!!
YUM! That looks so good. I miss Worcestershire sauce. My 2nd son is allergic to fish so until I can find one without anchovies, we omit it. Boo!
Drumsticks are my absolute favorite.. his chicken looks perfect!
oh Nicole...I just saw this in my facebook feed under Foodies Like Us page! With a ton of shares. I think this one is going to go viral!! lol :)
You're so nice. I love seeing my blogger friend's recipes get some love, and I'm glad I'm not the only one like that. :) Thanks for letting me know. They have a great page.
I made this recipe and WOW. Wonderful! Thanks Nicole! We loved it!
I'm so glad you liked it!
This is a good recipe. I should read your blog more often.
One other thing to consider: double the marinade and split it in two (add oil to the sauce part)
When grilling, set up the grill for two zones - (with charcoal have coals on only one half of the grill)
Cook with the lid closed as much as possible.
After cooking over direct heat and applying a layer of the sauce on both sides, lift the chicken pieces out and dunk them into a bowl with the sauce and then put them over the section without coals (indirect heat)
Periodically take them out and dunk them and return them to indirect heat.
(The indirect heat helps cook evenly and avoid flare ups)
Remove them when your thermapen reads around 180 for thighs or drumsticks (if you don't have a thermapen, go get one! )
Bryan hit the bullseye with this recipe!
http://tvwbb.com/showthread.php?33874-Roadside-Chicken
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