AMISH BARBECUED CHICKEN--BONNIE'S

Bonnie ^O^

By
@Utahn

This Amish recipe for barbecued chicken is the best that we have ever tasted, and you will see why. Plan ahead and marinate overnight. The chicken turns out beautifully browned, juicy and tender. There is no charring because it does not contain any tomato. We made this one in our Showtime rotisserie, or the chicken can be cut into pieces, or halved and grilled. Great for a crowd. This will soon be your favorite, too! Enjoy!



Photos are my own. This recipe is from an Amish kitchen by Marcia Adams.


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Ingredients

THIS RECIPE IS FOR 8 SERVINGS:

4
chicken breasts boned and halved, skin on.
1/2
cup cider vinegar
1/2
cup water
2
tablespoons vegetable oil
1 1/2
tablespoons worcestershire sauce
1 1/2
teaspoons garlic powder, or 3 garlic cloves, crushed
1
small bay leaf
1/4
teaspoon celery salt
1
teaspoons sugar
1 1/4
teaspoons salt
3/4
teaspoons black pepper

USE THIS VERSION FOR A WHOLE OR HALVED CHICKEN:

1
whole chicken, or 8 young halved broiler chickens
2
cups cider vinegar
2
cups water
1/2
cup vegetable oil
4
small bay leaves
5
tablespoons worcestershire sauce
1
tablespoon garlic powder, or 6 garlic cloves, crushed
1
tablespoon sugar
1
tablespoon plus 1 teaspoon salt
1
tablespoon black pepper
1
teaspoon celery salt

Directions Step-By-Step

1
A WORD ABOUT MARINATING.
Marinating the chicken overnight is essential to the success of a tender, moist bird. So plan ahead. For a whole chicken, we marinated the bird overnight and most of the day until dinner time. Always refrigerate when marinating.
2
Combine all the ingredients into a small saucepan and bring to a boil over high heat. Remove from heat and set aside. Place the chicken in a container and pour the marinade over it and cover. Turn the container over every few hours to make sure all the chicken is absorbing the marinade. Refrigerate overnight and part of the next day until you are ready to cook it.

ROTISSERIE: Just put the bird on the spit and forget it! It takes about 1 hour and 15 minutes. No basting necessary.

GRILLING: Grill the chicken 4 inches above prepared coals for about 6 minutes on each side. Baste frequently with the sauce.

BROILER CHICKENS: For half chickens, baste frequently and broil until a thigh joint moves easily, about 50 minutes or so. Place the chicken halves skin-side-down about 8 inches away from the heat source. Broil for 30 minutes or until the chickens are nicely browned. (They will be half way cooked) Turn the chicken over and broil for another 20 minutes or until the skin is nicely browned, and the chickens are completely cooked through.

Be sure to watch your chicken because oven temperatures vary.
3
This is the way it looks!

About this Recipe