Whiffs of SummerLong days filled with bright sunshine can only mean one thing: Spring is here and the official barbecue season of summer has begun. All across the south, early evening strolls will encounter waffling aromas of grilling and with every house passed, every corner turned, you are bound to sense that barbecuing is happening. If you are not doing it, your neighbor or several on your block are getting into our favorite pastime, one that we enjoy spring and summer, heck, fall and winter too.
Cooking outdoors is a way of life in the south be it on a gas or charcoal grill, over a fire-pit or spit-fire, smoker or fryer. We just love doing it, eating it and enjoy being around it. It is like a culture to us, of sorts.There are more recipes for our outdoor cooked foods than you can shake a stick at but I just know you need a few more. Good barbecue chicken is hard to beat and in my opinion, nobody does it better than those before me. So, here are some recipes and cooking methods based on grilling chicken from long ago. ENJOY!
Old-Fashion Grilled Barbecue Chicken4 to 8 servings
4 large chicken breasts with skin, rib plates removed (or whole, cut-up)
Chicken Basting Sauce
Old-School Barbecue Sauce
Always wash the chicken and pat dry before using, at least that is what I was told. Remove excess fat but make sure to keep as much skin on the breast side as possible. Now I like to cut the breasts in half to help get the marinade working deep into the fibers of these large breasts but that is a personal choice. It also speeds up cooking time.
Mix the Chicken Marinade in a large zip-lock bag and add chicken. Seal removing as much air as possible and refrigerate 2 to 4 hours turning breasts over after halfway point.
|pump in moisture and flavor with the marinade|
Make the Chicken Basting Sauce and place in a shakable or squeeze bottle (a used soy sauce or Worcestershire bottle works great). Make and simmer the Old-School Barbecue Sauce and keep warm. And then, get to grilling.
Heat grill or have coals at medium to medium-high heat. As told, it is best to cook at a lower temperature especially when using an oil base marinade with skin-on chicken. Place chicken first bone side down on grates and cook for 50 to 60 minutes basting with the Chicken Marinade for the first 30 minutes. Turn chicken every 10 to 15 minutes to keep from burning and move to cooler area of grill if flareups are frequent. Use the Chicken Basting Sauce the latter part of the cooking time to keep the chicken moist and to reduce flareups. Remove from grill to a warm plate when internal temperature reaches 170 degrees F.
|moist, succulent and flavorful thanks to the marinade and basting sauce|
Serve with the Old School Barbecue Sauce
Chicken Marinade:1/4 cup vegetable oil
1/3 cup aged white wine vinegar
2 tablespoons lemon juice
1 tablespoon Worcestershire
1 1/2 teaspoons salt
1 teaspoon black pepper
1 teaspoon sugar
1/2 teaspoon dry mustard
1/2 teaspoon cayenne
1/2 teaspoon granulated garlic
Chicken Basting Sauce:1/3 cup water
2 teaspoons aged white wine vinegar
1/2 teaspoon lemon juice
1/2 teaspoon seasoning salt
Old School Barbecue Sauce:1 tablespoon butter
2 tablespoons minced celery
1/2 cup minced sweet onion
1 cup ketchup
3/4 cup water
1/4 cup lemon juice
3 tablespoons Worcestershire
2 tablespoons cider vinegar
2 tablespoon dark brown sugar
1 teaspoon salt
1/2 teaspoon chili powder
1/4 teaspoon cayenne
Mushroom Brown Rice
Country Corn Casserole
Fresh Green Beans and New Potatoes