Recipe by VINCE JONES
"A local restaurant serves chicken that tastes about the same, and it is the only barbecued chicken you will ever want to eat again! Just sit back and enjoy the tangy, crisp flavor."
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1 1/2 cups
1 1/2 tablespoons
chicken halves (1 leg and 1 breast each)
Please try this one--it sounds kind of strange, but believe me, it is great. My son discovered it on this site, and tried it out on us. Delish.
I basted every 10 minutes like the recipe said but like others have mentioned it didn't impart much flavor into the chicken. I think this is better suited for a marinade. I'll try it again as an overnight marinade.
I made this with rice wine vinegar. The skin was pretty crispy, but the flavor was not very intense. I think that I will marinade the chicken for awhile before grilling to boost the flavor.
This was some tasty chicken. There was way more marinade than was needed for only 4 breasts. It would have served for easily double that amount. Next time, I will halve the marinade; I don't like to waste ingredients. Didn't need all the salt, either, since the poultry seasoning I used already had salt in it. All in all, the chicken had good flavor, but nothing overpowering.
This recipe is for 4 halves of chicken not 4 chicken breasts. You have to tend to it a lot but if you do it right it is a delicious meal you will not forget.
Surprisingly good! The apple cider vinegar made it tender and added a hint of sweetness. I wasn't in love, but I liked it a lot and will use it again. I marinated the chicken for an hour prior to cooking. I'm not sure it would taste as good if it were not marinated.
I liked this but my BF did not. I found it to be interesting & best of all easy & cheap to make. I would most def recommend any family to try this recipe though.... you wont know if you like unless you try it first!
Easy and delicious
* Percent Daily Values are based on a 2,000 calorie diet.
Tangy Barbecued Chicken
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 315
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