When this recipe was invented in the 1950s by Professor Baker at Cornell University, only larger broiler chickens and stewing hens were sold. This bbq sauce was invented to be used for bbqing smaller fryer size birds (2-3 lbs) like we mostly use now. As a result this recipe is best used on chicken quarters, which is the leg and thigh portion, or a wing/breast combo. If you use it on boneless skinless breasts only you must be aware that there isn't quite enough mass to handle the heady aromatic marinade if you let it marinate for hours. Just a brief marinate time will do for boneless skinless chicken breasts. The effect will be luscious, moist and succulent, not over seasoned. It's almost an Italian flavor, but subtle when used as a marinade for half chickens. Hopefully this will clear up some misconceptions that are causing some cooks' concerns. And remember don't cook the chicken over too high of a heat - medium coals is better. Traditionally served with a baked ora buttered boiled salt potato (just boiled in extra salty water like the salt miners did), coleslaw, and a roll. That's UPstate NY's traditional bbq.
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When this recipe was invented in the 1950s by Professor Baker at Cornell University, only...