Barbecued Chicken

Posted by soccermom at recipegoldmine.com ay 8, 2001

Source: Cooking from Quilt Country

It’s starting to heat up in SC so it’s time to break out the grill. This is a wonderful way to fix chicken, and since there’s no tomato in the marinade the sauce won’t burn while it’s cooking.

Barbecue Sauce
1/2 cup water
1/2 cup cider vinegar
2 tablespoons vegetable oil
1 small bay leaf
1 1/2 teaspoons garlic powder
1 1/2 tablespoons Worcestershire sauce
1 teaspoon granulated sugar
1 1/4 teaspoon salt
3/4 teaspoon black pepper
1/4 teaspoon celery salt

8 boneless chicken breasts

In a small saucepan, combine the sauce ingredients and bring to a boil over high heat. Remove from heat. Place the 8 chicken pieces in a shallow glass dish or resealable zip-top bag. Reserve some sauce for basting. Pour the remaining sauce over the chicken, cover, and marinate overnight.

The next day, grill chicken about 4 inches above well-heated coals for about 6 minutes on each side, brushing frequently on each side with sauce. Spoon a bit more sauce over the chicken just before serving.

Servings: 8

Louisiana Chicken over Rice

2 slices bacon
1/2 cup chopped onion
1 small green bell pepper, sliced
1/2 teaspoon thyme, crushed
1 can tomato soup
1/2 cups water
1 1/2 cups diced, cooked chicken

In skillet cook bacon until crisp; remove and crumble. Cook onion and bell pepper with thyme in bacon drippings until tender. Stir in remaining ingredients. Heat, stirring occasionally. Serve over hot, cooked rice. Garnish with bacon.