Barbecued Chicken

It's starting to heat up in South Carolina so it's time to break out the grill. This is a wonderful way to fix chicken, and since there's no tomato in the marinade the sauce won't burn while it's cooking.


Barbecue Sauce

  • 1/2 cup water
  • 1/2 cup cider vinegar
  • 2 tablespoons vegetable oil
  • 1 small bay leaf
  • 1 1/2 teaspoons garlic powder
  • 1 1/2 tablespoons Worcestershire sauce
  • 1 teaspoon granulated sugar
  • 1 1/4 teaspoon salt
  • 3/4 teaspoon black pepper
  • 1/4 teaspoon celery salt


  • 8 boneless chicken breasts


  1. In a small saucepan, combine the sauce ingredients and bring to a boil over high heat.
  2. Remove from heat.
  3. Place the 8 chicken pieces in a shallow glass dish or resealable zip-top bag.
  4. Reserve some sauce for basting. Pour the remaining sauce over the chicken, cover, and marinate overnight.
  5. The next day, grill chicken about 4 inches above well-heated coals for about 6 minutes on each side, brushing frequently on each side with sauce.
  6. Spoon a bit more sauce over the chicken just before serving.

Yield: 8 servings

Posted by soccermom at Recipe Goldmine May 8, 2001.

Source: Cooking from Quilt Country