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Home Learning Kitchen Outdoor_cooking - Barbecues Chicken With White Sauce

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Post by :cannedbulk Category :Learning Kitchen Author :Unknown Date :March 2012 Read :3251

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Outdoor_cooking - Barbecues Chicken With White Sauce

3 small fryers (split down the middle)
Salt, pepper, and red pepper to taste
1/2 cup margarine
1 qt. white vinegar
Hickory chips, soaked in water

Wash chickens thoroughly. After sprinkling with salt, pepper, and red pepper, marinate with 1 quart vinegar in which you have melted 1/2 cup margarine.

When ready to cook, start charcoal fire and place chickens in covered container in 350 degree oven for 30 minutes.

When coals turn white, add hickory chips and place chickens on grill away from direct heat. Cook with grill cover down for 2-1/2 hours or until tender. Baste frequently with marinating liquid to which you have added more red pepper. Serve with accompanying white sauce.

Flavor of chicken is improved if marinated overnight, but may be cooked same day. If grill does not have a hood,cook shorter time, basting frequently.

White Sauce:
1-1/2 cup mayonnaise
2 cups white vinegar
1/4 cup black pepper (more if desired)

Shake ingredients together and pour over chicken. Sauce will keep at least two weeks in refrigerator.

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Outdoor_cooking - Barbecues Chicken With White Sauce

Outdoor_cooking - Chicken - Beer Butt Chicken

Outdoor_cooking - Bangkok Chicken Sandwich