Like the last reviewer Dorothy, this is an old family recipe and I am here to find it. My wife, another Dorothy, has this and many of my mothers other recipes written down in a small notebook. Unfortunately I can't find it, Dorothy is at work, and I want to prepare this for a picnic at a beach park here in Hawaii after I pick D up from work. This is an excellent recipe as is. Growing up in northwestern PA as a kid, my father used to shovel a path through the snow to prepare this on his grill. He used to cook half chickens, and yes we would all eat a full half. Today I usually use split breasts. The only disadvantage to them is the skin often peels back. It's not good for you, but that is where much of the flavor is. My family never marinated the chickens, but I do now sometimes if time permits. There is not a lot of difference. We also pre-bake the chicken covered with foil for about 30 to 45 minutes at 350 to reduce the grilling time. That also reduces the fat content in the chicken, so "fire control" at the grill is less time consuming and saves more beer for me.
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Like the last reviewer Dorothy, this is an old family recipe and I am here to find it. My...