↞ recipe box start page
Category: Poultry I
Prep Time: Cook Time: Total Time:
1 1/2 cup tomato puree
1 cup cider vinegar
1/3 cup olive oil and Worcestershire sauce
1/2 cup firmly packed dark brown sugar
1/4 cup molasses
3 tbsp prepared mustard
2 tbsp minced garlic
Juice of 1 lemon
1 3- to 4-lb chicken, cut into serving pieces
Combine ingredients, except chicken, in a large nonreactive saucepan. Simmer for 15 minutes, stirring often. Set aside for 1 hour to permit flavors to meld. Pat chicken dry.
Prepare charcoal fire for indirect-heat cooking. When coals are ready, place chicken directly over hot coals; lightly brown on both sides (about 5 minutes per side). Rearrange chicken on rack so pieces are not directly over coals; close lid.
Cook, monitoring coals to maintain a low cooking temperature (about 225), for 15 minutes. Then turn chicken again. Grill another 15 minutes and then place aluminum foil under chicken to help prevent flare-ups. Baste chicken with half of the sauce, reserving remaining sauce.
Close lid. Every 10 minutes, baste chicken; turn over. Chicken is done when internal temperature of thickest part of breast meat registers 170 degrees and other parts register 180 degrees (50 minutes to 1 hour total). Pass reserved sauce at the table.
view more member recipes
GEORGIA-STYLE BARBECUE CHICKEN
view my recipes
print
save
Category: Poultry I
Prep Time: Cook Time: Total Time:
1 1/2 cup tomato puree
1 cup cider vinegar
1/3 cup olive oil and Worcestershire sauce
1/2 cup firmly packed dark brown sugar
1/4 cup molasses
3 tbsp prepared mustard
2 tbsp minced garlic
Juice of 1 lemon
1 3- to 4-lb chicken, cut into serving pieces
Combine ingredients, except chicken, in a large nonreactive saucepan. Simmer for 15 minutes, stirring often. Set aside for 1 hour to permit flavors to meld. Pat chicken dry.
Prepare charcoal fire for indirect-heat cooking. When coals are ready, place chicken directly over hot coals; lightly brown on both sides (about 5 minutes per side). Rearrange chicken on rack so pieces are not directly over coals; close lid.
Cook, monitoring coals to maintain a low cooking temperature (about 225), for 15 minutes. Then turn chicken again. Grill another 15 minutes and then place aluminum foil under chicken to help prevent flare-ups. Baste chicken with half of the sauce, reserving remaining sauce.
Close lid. Every 10 minutes, baste chicken; turn over. Chicken is done when internal temperature of thickest part of breast meat registers 170 degrees and other parts register 180 degrees (50 minutes to 1 hour total). Pass reserved sauce at the table.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Georgia Bbq Chicken
by charlene8819
1/4 cup vinegar 1/2 cup water 2 Tbsp brown sugar 1 1/2 tsp salt 1/2 tsp pepper 1/4 tsp cayenne juice of 1 lemon 1 large onion, sliced 1/4 cup butter 1/2 cup ketchup 2 Tbsp worcestershire sa
by charlene8819
1/4 cup vinegar 1/2 cup water 2 Tbsp brown sugar 1 1/2 tsp salt 1/2 tsp pepper 1/4 tsp cayenne juice of 1 lemon 1 large onion, sliced 1/4 cup butter 1/2 cup ketchup 2 Tbsp worcestershire sa
Chicken Georgia (paula Deen)
by sgre52160
4 tbsp butter 4 skinless boneless chicken breast halves 1 cup sliced fresh mushrooms 2 tbsp minced shallots 1/4 tsp salt 1/4 tsp pepper 4 oz grated mozzarella cheese Melt butter over m
by sgre52160
4 tbsp butter 4 skinless boneless chicken breast halves 1 cup sliced fresh mushrooms 2 tbsp minced shallots 1/4 tsp salt 1/4 tsp pepper 4 oz grated mozzarella cheese Melt butter over m
Barbecue Style Meatloaf
by sgre52160
2 lbs lean ground beef 1/2 cup bread crumbs 1/2 cup finely chopped onion 1 egg, beaten 1 1/2 tsp salt 1/4 tsp pepper 1 (8 oz) can tomato sauce, divided 1/2 cup water 2 tbsp cider vinegar 3 tb
by sgre52160
2 lbs lean ground beef 1/2 cup bread crumbs 1/2 cup finely chopped onion 1 egg, beaten 1 1/2 tsp salt 1/4 tsp pepper 1 (8 oz) can tomato sauce, divided 1/2 cup water 2 tbsp cider vinegar 3 tb
Chinese Style Barbecue Sauce
by sgre52160
3/4 cup prepared barbecue sauce 2 tbsp soy sauce 1 tbsp peanut oil 1 tbsp rice wine vinegar 1/2 tsp each ground ginger and finely minced garlic 6 tbsp hoisin sauce 1/2 cup sherry Combine ingr
by sgre52160
3/4 cup prepared barbecue sauce 2 tbsp soy sauce 1 tbsp peanut oil 1 tbsp rice wine vinegar 1/2 tsp each ground ginger and finely minced garlic 6 tbsp hoisin sauce 1/2 cup sherry Combine ingr
view more member recipes
related CDKitchen recipes
Barbecue-Style Chicken Wings
Country Style Ribs with Sauerkraut
Texas-Style Barbecued Chicken
Easy Barbecue Wings
Ole Hawg's Breath Dry Rub
Old Fashioned Southern Chicken 'n Dumplings
Chicken with Bbq Sauce
Barbecue Chicken and Stuffing Casserole
Georgia-Style Chicken Barbecue
Barbecue Ranch Chicken Dip