Barbecued Chicken Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 6 Small (fryers) chickens (2 1/2 to 3 lbs each)
Kosher Salt
Ground black pepper
Basting Sauce
2 Cups (4 sticks) margarine, butter or low fat spread, melted
1/2 cup lemon juice
4tsps celery salt
4 tsps garlic powder
4 tsps white pepper
4 tsps paprika
4 tsps onion powder
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Directions: |
Directions:Cook in closed pit grill. Split the chickens down the back. Cut through top of breast just enough to break the breast-bone. Spread the chickens and lay them skin side up. Lightly season the chickens with salt and pepper. Mix together all the ingredients for the basting sauce and brush the chickens with this mixture before placing them on the grill. (The basting sauce will help keep the skin tender and will retard wrinkling.) Cook at 225-250 F until down, 2 to 3 hours. Twist the leg slightly to test for done (it should move easily). Refrain from piercing the chicken with a fork during cooking, as the juices will be lost. Chicken not served during the next few hours should be allowed to cool at room temperature, then wrapped tightly in aluminum foil and placed in the refrigerator. It can be reheated, wrapped in foil, at 250 F for approximately 30 minutes to 1 hour. |
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Number Of
Servings: |
Number Of
Servings:9-12 |
Preparation
Time: |
Preparation
Time:30 mins. cooking time 21/2-3 hrs |
Personal
Notes: |
Personal
Notes: This recipe is one of my mom's favorites. It can be cooked on an open grill but make sure that all of the coals are gray.
Allow approximately 30 minutes from the time that the coals are initially lit. Also make sure that the grill is clean and pre spray with cooking oil before placing over hot coals.
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