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"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Hot, Spicy, Tangy, Sticky Chicken Recipe

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This recipe for Hot, Spicy, Tangy, Sticky Chicken is from The Diduck Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 chicken (3 ½ - 4 lbs.), cut up
1 tbsp. Worcestershire sauce
1 tbsp. chili powder
1 tsp. salt
1 tsp. black pepper
1c. cider vinegar
1 tsp. hot pepper sauce
¾ c. barbecue sauce
Directions:
Directions:
Place chicken in a shallow glass dish or large heavy plastic bag. Combine vinegar, Worcestershire sauce, chili powder, salt, pepper, and hot pepper sauce in small bowl; pour over chicken pieces. Cover dish or close bag. Marinate in refrigerator at least 4 hours, turning several times.

Oil hot grid to help prevent sticking. Place dark meat pieces on grill 10 minutes before white meat pieces. Grill chicken on a covered grill, over medium briquettes 40 to 45 minutes, turning once or twice. Turn and baste with barbecue sauce the last 10 minutes of cooking. Remove chicken from grill; baste with sauce. Chicken is done when meat is no longer pink by bone.
Number Of Servings:
Number Of Servings:
4

 

 

 

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