Roadside Chicken

Ingredients

Original recipe makes 0

	1 cupWhite vinegar
	1/2 cupveg oil
	1/4 cupWorcestershire Sauce
	1 TBSSea or Kosher salt
	1 TBSSugar
	1 teaspoonGarlic powder
	1 teaspoonOnion powder
	1 teaspoonWhite pepper
	1/2 teaspoonCelery salt

Calories Per Serving: 1158
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Roadside Chicken Preparation

Mix/shake till well dissolved. I put mine in a old worcestershire bottle with the shaker top. You can marrinate the chicken in the sauce for up to 2-8 hrs before cooking. If so discard marinade and make fresh for the cooking sauce. I apply the sauce every 5 min to both sides and turn every 5-10 min. Apply one final coating 5 min before removing from the grill. You can't put too much sauce on while grilling. It will build up a nice layer of flavors. I use the kettle but i think it would do well on the WSM (Larry used it) with no water pan and a high heat cook. I usally add one small piece of apple wood while grilling also. Hope you like it. Enjoy

EDIT: If you are going to marinate the chicken first, then leave the oil out for the marinade proccess. Make up a fresh batch for basting the chicken with the oil in the sauce.

Grove Notes: First made 8/30/09 - The recipe as written is for pieces. I used it on a spatchcocked chicken (butterflied) so I doubled the amounts, reserving 1 cup as a baste. I substituted cider vinegar for white vinegar and oregano for celery salt. Marinated the chicken for 6 hours. Cooked the bird on the Big Green Egg smoker/grill at 350f over direct heat skin side down for 5 minutes. Removed from the grill, switched to indirect heat and cooked at 350 until the bird hit 175f internal temp in the thigh or 160 in the breast. That took about 1 1/2 hours. I sprinkled with the reserved baste sauce about every 20-30 minutes. Served with a chili lime butter corn on the cob and mexican rice.

Notes

When I tried this recipe from the virtual weber bullet web site, it had 420+ comments. It's a well known recipe in the bbq community. This is not Rick Bayless' version.

Food Glossary

Learn more about the ingredients in this recipe: White vinegar veg oil Worcestershire Sauce Sea or Kosher salt Sugar Garlic powder Onion powder White pepper Celery salt

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Roadside Chicken Reviews

	stacisnellings Next time I cook this I will be sure to marinate the chicken 6 to 8 hours in order to absorb more taste. This recipe was very tender and juicy! I seved it with garlic stir fried green beans and southern fried potatoes. 2 years, 1 months, 2 weeks, 1 days, 15 hours, 5 minutes ago
	swibirun When I tried this recipe from the virtual weber bullet web site, it had 420+ comments. It's a well known recipe in the bbq community. This is not Rick Bayless' version. [I posted this recipe.] 2 years, 8 months, 3 weeks, 3 days, 3 hours, 41 minutes ago

Letting the bird rest for 10 minutes before cutting into pieces is a necessary part of the process. - photo by swibirun

A remote probe thermometer is a great tool! For perfect chicken, I stick the probe deep in the thigh as pictured and cook to 175f internal temp. - photo by swibirun

- photo by swibirun