Barbequed chicken
1 Servings
Ingredients
| Quantity | 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 |
Directions
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