Barbecued Chicken From Philly

Course : Grilling
Serves: 4
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1 1/2 cups cider vinegar
2 1/4 cups ketchup
3/4 cup honey
4 teaspoons chili -- powder
1 piece bay leaf -- crumbled
1/4 teaspoon oregano -- dried
1 teaspoon salt to taste
1 teaspoon fresh ground pepper to taste
4 pounds chickens; 2 -- cut into 8 pieces

Preparation / Directions:

In a heavy saucepan, combine the vinegar, ketchup, honey, chili powder ,bay leaf, oregano, salt and pepper. Bring to a simmer and cool. In the refrigerator, marinate the chicken pieces in 3/4 of the sauce for at least 1 hour Remove the chicken from the sauce. Grill over medium heat until firm-about 25 to 30 minutes for legs and wings, and 15 to 20 minutes for breasts Turn chicken frequently to keep it from burning, basting it with sauce after each turn. If your barbecue has a cover, use it to help contain the heat and cook the chicken through more evenly. In addition, since all barbecue grills have hot spots, move the chicken pieces around the grill as you turn them to help even out the cooking. Because this barbecue sauce is sweet, it will scorch easily when exposed to flame. Keep a spray bottle of water handy to douse any flare-ups Remember to get the chicken pieces out of the way before you spray Do not serve left over sauce in which the chicken had been marinating, without first boiling it for at least 3 minutes..

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