Eastern-style barbeque sauce/marinade
|1 c||"heart- heathy "cooking oil[ i personally use canola oil.]|
|2 Tbsp||seasoned salt|
|1 tsp||garlic powder|
|1/4 tsp||white pepper|
|1 large||egg, beaten|
|12 oz||favorite beer light or dark[ i prefer killian's red.] warm/flat|
|3=4 lb||wholechicken cut into pieces|
|1/2 c||white vinegar|
|2 Tbsp||poultry seasoning|
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DirectionsPut all ingredients except chicken into medium sauce pan. Stir with wire whisk to thoroughly combine. Gradually heat sauce to a simmer and simmer for 10 minutes. Set aside and let sauce cool.Place chicken pieces into a seal able plastic bag. Pour enough sauce into bag with chicken so chicken is totally covered.Place bag with chicken & sauce into medium glass dish and put into fridge. Refrigerate over night, taking out of fridge 10 minutes before placing chicken on grill.Grill chicken pieces for 45 ,minutes to 1 hour,turning frequently and basting WITH SAUCE OFTEN DURING GRILLING. Watch for flare-ups. To reduce grilling time, parboil chicken pieces 20 minutes before marinating overnight. When chicken is fully cooked, remove from grill. Serve with favorite cook-out sides[mustard potato salad is my favorite.] and enjoy!!! Discard LEFT-OVER sauce.