barbequed chicken
- Categories
- Main
- Yield
- 1 Servings
| Measure | Ingredient |
|---|---|
| 1 | 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
- Barbeque beef sandwiches
- Barbeque chicken crockpot
- Barbeque dipping sauce
- Barbeque meatballs
- Barbeque pecans
- Barbeque pork
- Barbequed beef sandwiches
- Barbequed chicken appetizers
- Barbequed fish
- Barbequed ham
- Barbequed pork 2
- Barbequed rabbit
- Chicken barbeque sauce
- Chipotle barbeque sauce
- Crockpot barbeque
- Pork roast barbeque
- Southern barbequed chicken
- Spicy barbeque sauce
- Spicy barbequed chicken
- Turkey "barbeque"
Random recipe of the day
Follow us
