"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

CHICKEN- DENNY’S BAR-B-Q CHICKEN VERDE Recipe

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This recipe for CHICKEN- DENNY’S BAR-B-Q CHICKEN VERDE, by , is from BUZZARD'S BEST, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Tuesday, March 3, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 whole roasting chicken butterflied
Kosher or large grain sea salt
Pepper
5 cloves minced garlic
2 -3 TBL olive oil
1 12 ounce bottle, green chili salsa, Buffalo brand Chile Verde in the Mexican section is our favorite.

This recipe is for a gas Bar-B-Q with lid. Clean grates and spray with oil.

Directions:
Directions:
Heat Bar-B-Q to high heat.

Loosen skin of chicken from meat with your hand. Carefully smear garlic under skin, you can get down and under to the thighs and tops of the legs. Rub chicken on the outside with oil and, sprinkle liberally with salt and pepper.

Turn heat down to Med and place chicken bone side down on grill, lower lid and cook for 20 minutes watching out for flare ups. Turn chicken and cook 20 minutes more with lid down. Turn Chicken and brush with 1 half of the Green Chili Salsa, bake with lid down 10 minutes. Always watching for flare ups. Turn Chicken, you should have meaty skin side up now, and brush with other half of sauce, lower lid and cook 10 minutes longer. Turn off Bar B Q and let chicken rest on the grill with the lid down for 10 minutes before serving. We like this chicken with Black Beans, Fresh diced Tomato, Onion and Cilantro Salsa, sliced avocados and plenty of hot tortillas. More cooking time may be needed for a very large bird.

 

 

 

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