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.

Yield: 8 servings

Ingredients

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

Chicken

• 8 boneless chicken breasts

Instructions

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.

Attribution

Posted by soccermom at Recipe Goldmine May 8, 2001.

Source: Cooking from Quilt Country