Barbeque some chicken tonight

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Ready to barbeque some chicken?  I sure am.  When I was growing up in Sidell, Ill., summertime meant Mom cooked outdoors, and my favorite was her grilled chicken. She would make it almost every Sunday. It smelled so good on our patio it would draw in all the dogs and cats in the neighborhood, my grandma Ruth, and even some neighbors!
When I got old enough, my job was to get the charcoal started, and then Mom would bring out the chicken that had been marinating for a couple hours. She’d put it on the grill, and leave me to babysit the chicken, turn it over, and baste it with this big brush. Sometimes the chicken was in individual pieces, but usually it was cut in quarters.  Mom always used a marinade/basting sauce that was a recipe from my uncle Tom Baron. She would keep a jar all mixed up in the refrigerator, and we used it to grill everything, not just chicken, but pork chops, ribs, steak, even hamburgers.  It’s great.
In case it’s a rainy day, my BBQ Chicken in the Oven is a sweet and tangy dish you’ll love almost as much as if you grilled it outdoors.  It’s one of my oldest recipes, from 1970. I sent it to Mom back then, and I found it in her recipe box after she died.  It was well-worn, and had a few sauce stains on it. She must have used it a lot.  

Uncle Tom’s Chicken Marinade/Basting Sauce
1 1/2 c. vegetable oil
3/4 c. soy sauce
1/4 c. Worcestershire sauce
2 T. dry mustard
2 garlic cloves, crushed
2 1/4 t. salt
1 T. coarse black pepper
1/2 c. vinegar
1 1/2 t. parsley flakes
1/3 c. lemon juice
Mix all together and store in jar in refrigerator.  To use, put chicken in zip-lock plastic bag and add about a cup of marinade.  Put in refrigerator for an hour or two.  Grill over medium coals till done, turning and basting frequently. Stop basting about 5 minutes before it’s done. (This recipe makes enough for several chickens.  Don’t re-use marinade after it has had chicken in it.)

BBQ Chicken in the Oven

2 chickens, cut up (or equivalent amount pieces of your choice)
1 t. salt
1 c. flour
1 stick butter or margarine
Melt butter in large shallow casserole.  Shake chicken pieces in flour with salt added.  Put in casserole with melted butter, skin side up.  Bake at 400 degrees, uncovered, for 30 minutes.  While it is baking, mix together:
1/4 c. butter or margarine, melted
1/4 c. cider vinegar
1 t. dry mustard
1 c. ketchup
2 t. chili powder
1 c. brown sugar
1 large onion, diced small
1 c. water
1 t. Worcestershire sauce
1/4 c. lemon juice
1 t. salt
1/8-1/4 t. cayenne pepper
Put all in saucepan and simmer while chicken is baking, about 30 minutes, then pour over chicken and return it to the oven for another 30 minutes or till done to your liking.  Serves 8-10.