Yield: 1 Servings
Measure | Ingredient |
---|---|
1 \N | Split fryer chicken |
\N \N | 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