Barbecue Sauce? Marinade? Who cares, it's yummy!
"I haven't the guts to just let chicken sit in this mixture for a while and then grill it, so I just grab a beer or 3 and babysit it til the chicken's done. Make no mistake, this is majorly easy preparation but intensely high-maintenance use."
- Ready In:
- 8mins
- Ingredients:
- 9
- Yields:
-
1 1/2-2 cups
ingredients
- 1 cup vinegar (preferably cider)
- 1⁄2 stick butter
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 tablespoon Worcestershire sauce
- 1 tablespoon lemon juice
- 1 tablespoon paprika
- 1 tablespoon cornstarch (optional)
- 1⁄4 cup water (optional)
directions
- This works on grilled chicken (especially with the skin).
- It's not good with anything else, period.
- Ignore this at the peril of your taste buds.
- It's this simple.
- Add everything but the cornstarch and water all at once, boil for one minute, trying the best you can not to breathe the fumes.
- If you'd like to thicken it, stir the cornstarch into the water, reduce the sauce to a simmer and add, stirring until well mixed, for about another 2 minutes.
- The hard part is using this quasi-gasoline.
- Grill the chicken on low, or AT MOST, medium-low heat (for gas grills. For charcoal grills, make a ring of coals and try to keep the chicken in the center).
- As soon as you put the chicken on the grill, brush this sauce on.
- Repeat this procedure, and I really mean this, turning every 5 minutes, until the chicken is done.
- If done right, you'll have what may be the tangiest barbecued chicken you've had, without all the mess of a ketchup-based tomato sauce.
- If not, you'll have a lot of what I like to call'carbonated chicken'.
- You'll know which if your chicken lacks a certain'black of night and hardness of stone' quality.
- Yes it's high maintenance, but it's so worth the effort.
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Reviews
-
Bill this is so very good. Son inlaw had a blast with it. It was funny cooking it. Smelling is a big no no. It did not burn on the grill and a great flavor. I sure was well worth the time. Thank You -
Bill Great Suff! I used skinless (I would love it with the skin on but you know-----crappy calories etc) marinated the breasts for 2 hours in the fridge. I used 1/4 cup of beer instead of the water (Mmm) followed the rest of the recipe and it WAS GOOD. Thanks Bill
Tweaks
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Bill Great Suff! I used skinless (I would love it with the skin on but you know-----crappy calories etc) marinated the breasts for 2 hours in the fridge. I used 1/4 cup of beer instead of the water (Mmm) followed the rest of the recipe and it WAS GOOD. Thanks Bill
RECIPE SUBMITTED BY
When I was 19, I remember one day looking at a box of good ol' macaroni and cheese and I had a nerve wracking time making it, holding the box like it was a talisman, consulting it every 30 seconds. That was the same day I'd vowed I would learn to cook. Honestly, I didn't expect I'd enjoy it so much, and I try to learn as many different disciplines as I can on my own. While you will almost never see a bread or cake recipe from me (I can't seem to do them right), I hope my meager offerings please the palate...and more importantly, the stomach!
Bueno Apetito!
