Sour Puss Chicken Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 lb. chicken pieces or whole chicken
Marinade:
1 large lemon
1 stick unsalted butter, melted
1/2 c. cider vinegar
1/2 c. (packed) brown sugar
1/4 c. Worcestershire sauce
1 medium onion, thinly sliced
4 cloves of garlic, minced or thinly sliced
1 jalapeņo chili, thinly sliced
1/2 tsp. coarse salt (sea salt or kosher)
1/2 tsp. black pepper
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Directions: |
Directions:Soak lemons in very warm water for 10 minutes, roll them to free up the juices. Slice very thinly and place them in a large non-reactive bowl, reserve all juices and remove seeds. In large non-reactive sauce pan, place remaining ingredients and bring to a simmer over medium heat, stirring frequently until sugar and butter are dissolved, 3-5 minutes. Pour mixture into bowl with lemons and let cool. Place chicken pieces in gal. Zip-Lok bags and add marinade, being careful to stir butter and evenly place vegetable pieces in each bag. Bleed air and seal. Place in a pan in refrigerator for 12-24 hours turning every 6-8 hours. Makes two cups.
Cooking: Drain chicken and remove vegetable pieces from chicken. Place on grill over indirect heat and cook for 3-4 hours until juices run clear.
Optional: Add aluminum foil smoke packet of wood chips to gas grill or use charcoal or propane smoker with wood chips for best results. |
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Number Of
Servings: |
Number Of
Servings:3-4 |
Preparation
Time: |
Preparation
Time:Marinade 20 minutes |
Personal
Notes: |
Personal
Notes: My personal favorite for chicken. I usually triple the recipe for a big crowd.
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