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Name: Roadside BBQ chicken
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: Ingredients; 1 cup White vinegar; 1/2 cup veg oil; 1/4 cup Worcestershire Sauce; 1 TBS Sea or Kosher salt; 1 TBS Sugar; 1 teaspoon Garlic powder; 1 teaspoon Onion powder; 1 teaspoon White pepper; 1/2 teaspoon Celery salt

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INGREDIENTS

Ingredients
1 cup White vinegar
1/2 cup veg oil
1/4 cup Worcestershire Sauce
1 TBS Sea or Kosher salt
1 TBS Sugar
1 teaspoon Garlic powder
1 teaspoon Onion powder
1 teaspoon White pepper
1/2 teaspoon Celery salt

INSTRUCTIONS

Directions

Mix/shake till well dissolved.

Marrinate the chicken in the sauce for a minimum of 8 hrs before cooking.

Discard marinade and make fresh for the cooking sauce.

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.

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

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Roadside BBQ chicken

Ingredients
1 cup White vinegar
1/2 cup veg oil
1/4 cup Worcestershire Sauce
1 TBS Sea or Kosher salt
1 TBS Sugar
1 teaspoon Garlic powder
1 teaspoon Onion powder
1 teaspoon White pepper
1/2 teaspoon Celery salt

Directions

Mix/shake till well dissolved.

Marrinate the chicken in the sauce for a minimum of 8 hrs before cooking.

Discard marinade and make fresh for the cooking sauce.

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.

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.

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Nutrition

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Serving Size: 1 (112g)
Recipe Makes: 1

Calories: 990
Calories from Fat: 990 (100%)

Amt Per Serving		% DV

	Total Fat 112g	149 %
	Saturated Fat 7.3g	36 %
	Monounsaturated Fat 80.6g
	Polyunsanturated Fat 19.1g
Cholesterol 0mg		0 %
Sodium 0mg		0 %
Potassium 0mg		0 %
Total Carbohydrate 0g		0 %
	Dietary Fiber 0g	0 %
	Sugars, other 0g
Protein 0g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 990

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