Hendrix BBQ Chicken
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- 1 stick
- butter or margarine
- 1 qt
- cider, balsamic, or red wine vinegar
- 2 oz
- 1 oz
- pepper (or more if you prefer)
1Heat the sauce ingredients together and stir occassionaly. The above quantities are needed to cook 25 cut halves of chicken. Cook the chicken over a slow heat; turn and baste occassionally.
2I've pared the recipe down because we usually only cook 8-10 chicken leg quarters at a time. For this amount of chicken I use 2 T. margarine, 8 oz vinegar, 1 T salt, and 1/2 T. pepper.