Monday, November 7, 2011

Gramma's BBQ Chicken

This is one of the best grilled BBQ chicken's out there.  I have heard it is great on lamb as well, but I don't eat lamb, so I can't vouch for it.
It can be prepared the day ahead for convenience, or even two days!  The longer it sits, the better it gets!  (I am so corny!) I have let this marinate for 2 days and the flavor is incredible and goes through the whole chicken.  My husband always says it tastes lemony, maybe because the vinegar brings acidity to every bite. We love this recipe and eat this chicken all summer long and even into the fall. 


  • 2 cups apple cider vinegar (sometimes I use balsamic)
  • 1 TBSP poultry seasoning
  • 4 TBSP salt
  • 1 egg
  • 1 tsp pepper
  • 1 cup canola oil
  • At least 8 large breasts, bone in and skin on, and any legs or thighs you want

Place a large pot on the stove filled with water.  Add chicken to pot, as well as some salt and a bit of seasoning, if desired.  Cook on med-high 35-35 minutes, until chicken is cooked through and skin begins to shrink or pull away a bit.  Do not remove skin.  Whisk all but oil together.  Stream in oil while whisking.  Put in large bowl or ziploc with chicken, reserving 1/2 cup for brushing while grilling.  Chill while marinating; marinate for at least 24 hours for best flavor, turning after 12 hours of so to marinate all sides equally.   Brush remaining sauce on outside while grilling.  Sometimes we brush the outside with regular BBQ sauce for a change up.

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