from our Au­gust/ Septem­ber 1998 is­sue

Taste of Home - - Summer -

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.”


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


“Fin­ger-lick­ing good!”


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