barbequed chicken

Categories
Main
Yield
1 Servings
MeasureIngredient
Split fryer chicken
  White vinegar
5 teaspoons Salt
2 teaspoons Dry mustard
2 teaspoons Coarse grind garlic powder
2 teaspoons Cracked black pepper
2 teaspoons MSG
1 teaspoon Crushed thyme
1 teaspoon Celery salt
½ teaspoon Dried ground lemon peel

I let the chicken stand in the fridge for a good hour before cooking on the Weber with a combination of charcoal and hickory (plain tap water in the drip pan.) I personally thought it was a tad bit on the salty side, but the family said it was fine. Must have been me. Next time I might back off some on the plain salt and the garlic powder and make up the difference with Lawry's (Coarse Ground with Parsley) Garlic Salt, which I happen to like a lot.

Recipe By : Craig Edmundson

Similar recipes

Random recipe of the day

Vegetable cheese soup

Follow us

 Subscribe in a reader