CLASSIC COMEBACK

from our August/ September 1998 issue

Grab the tongs and grill up this vintage cookout favorite that’ll never go out of style.

Barbecued Picnic Chicken

I like to serve this savory chicken at family picnics. Cooked on a covered grill, the meat stays tender and juicy while retaining an irresistible crispiness on the outside. People at potlucks go wild for the zesty, spicy-sweet homemade barbecue sauce, which truly couldn’t be easier to whip up.

—Priscilla Weaver, Hagerstown, MD

Prep: 15 min. • Grill: 45 min. • Makes: 8 servings

2 garlic cloves, minced

2 tsp. butter

1 cup ketchup

¹₄ cup packed brown sugar

¹ ₄ cup chili sauce

2 Tbsp. Worcestershire sauce

1 Tbsp. celery seed

1 Tbsp. prepared mustard ¹ ₂ tsp. salt

2 dashes hot pepper sauce 2 broiler/fryer chickens

(3¹ ₂ to 4 lbs. each), cut up

1. In a large saucepan, saute garlic in butter until tender. Add the next eight ingredients. Bring to a boil, stirring constantly. Remove from heat; set aside. 2. On a lightly greased grill rack, grill chicken, covered, over medium heat for 30 minutes, turning occasionally. Baste with sauce. Grill until a thermometer reaches 170°, about 15 minutes longer, basting and turning several times. Per serving: 296 cal., 14g fat (4g sat. fat), 79mg chol., 761mg sod., 18g carb. (12g sugars, 1g fiber), 25g pro.

“I will definitely make this recipe again and again.”

—JCARLEY

“Paired with potato salad, it’s hands down my absolute favorite summer meal.”

—SKELIG

“Finger-licking good!”

—CAROL