Ingredients

How to make it

  • 1 whole chicken, skinned and cut into 8 pieces (legs, thighs, breasts,
  • > and wings)
  • >
  • >
  • > 1. Combine all of the ingredients for the marinade in a medium bowl.
  • > Mix well.
  • >
  • > 2. Add chicken to the marinade and leave it for at least 24 hours. It's
  • > even better if you let the chicken marinate longer, for as much as 48
  • > to 72 hours.
  • >
  • > 3. Sometime before the chicken is done marinating, prepare the basting
  • > sauce by heating 1 teaspoon of the oil in a medium skillet. Saute the
  • > sliced onions until they begin to blacken a bit. Pour the onions into a
  • > medium saucepan with the other baste ingredients. Bring mixture to a
  • > full boil, then reduce heat and simmer for 5 to 7 minutes. Remove from
  • > heat. When cool, cover the baste and chill until it's needed.
  • >
  • > 4. When you are ready to cook the chicken, fire up your grill to medium
  • > heat. Grill the chicken for 5 to 6 minutes, then turn it over and grill
  • > for another 5 to 6 minutes. Turn chicken over once more and brush the
  • > top with the baste. Grill for another 5 to 6 minutes, then turn the
  • > chicken over again, baste the other side, and cook it until it's done
  • > -- around 20 to 24 minutes total cooking time that will vary from piece
  • > to piece. You should see a few charred black spots on the surface of
  • > the chicken, but don't let it burn.
  • >
  • > Serves 4.

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