Delmarva Barbecue Chicken
From mrjwjohnson 15 years ago
- 40 minutes to make
- Serves 4
All over Delmarva on the way to the beach on the weekends, there are often barbecue chicken stands run by local Rotary or Kiwanis clubs. This is a great, crispy grilled chicken that’s served with sides of slaw, baked beans, and rolls.
Ingredients
- 1 whole chicken, cut in half shopping list
- Marinade: shopping list
- 1/2 cup vegetable oil shopping list
- 1/2 cup cider vinegar shopping list
- 2 teaspoon poultry seasoning shopping list
- 1 teaspoon salt shopping list
- 1 teaspoon black pepper shopping list
- 1 teaspoon hot sauce shopping list
- Barbecue Sauce: shopping list
- 1/2 cup salad dressing or mayo shopping list
- 1/2 cup cider vinegar shopping list
- 1 teaspoon poultry seasoning shopping list
- 1/2 teaspoon black pepper shopping list
- 1/2 teaspoon hot sauce shopping list
How to make it
- In a medium bowl, mix together ½ c oil, ½ c cider vinegar, and 1 tsp hot sauce Stir in 2 tsp poultry seasoning, 1 tsp salt, and 1 tsp hot sauce pepper. Marinate chicken in this mixture for 1 to 2 hours.
- In a small bowl, mix together ½ c mayo, ½ c cider vinegar, and ½ tsp hot sauce Stir in 1 tsp poultry seasoning, and ½ tsp hot sauce pepper.
- Put the chicken pieces on the grill, skin-side-down, and cook uncovered for about 40 minutes, turning several times, brushing barbecue sauce onto the chicken pieces. Grill until the skin in golden brown and the meat is cooked through.
- Check for doneness by cutting into the middle of a piece of chicken. The juices should run clear when you cut into the thickest part of the piece.
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The Rating
Reviewed by 15 people-
This sounds so good, I'm glad you shared it with us. Bookmarking it to make, you have my 5
henrie
in Savannah loved it
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You KNOW you got a great big 5 from me on this one. Nothing like the smell of barbecuing chicken on the way to OC in the summer!
crabhappychick
in Pittsburgh loved it
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Hey dude! Thanks for the invite and the chicken sounds great! A little different than the way we do it on the other side of the bay. We cook 1800 halves every year for a fundraiser for our Vol. Fire Dept.
mpierce
in Eure loved it
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