ALL-WEATHER BARBEQUE CHICKEN

Peter Hodsdon

The rain in Seattle and the snow in Boston never kept us from dreaming of California, firing up the grill, and indulging in this specialty. 

Marinade: 

  • 1 egg
  • 1 C vegetable oil
  • 1 pint (2 cups) white vinegar
  • 3 tbsp salt
  • 1 tbsp pepper
  • 1 tbsp poultry seasoning

 

Combine marinade ingredients in blender. Mix until frothy. Cover cut up chicken pieces with marinade and chill several hours or overnight - the longer the better! This makes enough marinade for two large chickens.

Grill tips: A hot fire is best for chicken. Given its propensity to flare up, keep a big glass of water (or a beer!) handy to douse the flames. I usually turn the chicken every five minutes with a good basting after every turn. To keep breast meat moist, grill with the bone side down most of the time. A grill full of chicken will take about 45 minutes. If you're going to mess up the chicken, overcook it rather than undercook it!

�