Grilled Savory Chicken
This is a great alternative to barbecued chicken. Based on a recipe from The Good Housekeeping Illustrated Cookbook, Zoe Coulson, Hearst Books, New York, 1980, p 261.
Servings: 8 servings
- 20 medium garlic cloves crushed
- 1 1/2 cups tarragon vinegar
- 1/4 cup sugar
- 2 tablespoons canola oil
- 2 tablespoons Worcestershire sauce
- 4 teaspoons dry mustard
- 1 teaspoon salt
- 6 -7 pounds chicken pieces on the bone (ie. quartered broiler fryers, split chicken breasts) skin on
- Using a 13 x 9 inch baking dish, combine all marinade ingredients.
- Add chicken and turn to coat with marinade. Cover and refrigerate at least 2 hours, turning occasionally.
To Grill Using Gas Grill
- Using a gas grill, place small disposable aluminum pans each filled with 1 1/2 cups water directly on 1 burner of gas grill (opposite primary burner). Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Turn primary burner to medium-high and turn off other burner(s). Adjust primary burner as needed to maintain grill temperature of 325 - 350° F.
- Clean and oil cooking grate. Place chicken, skin side down. Sear 2 minutes then turn over and sear 2 minutes on second side. Move chicken to cooler part and brush both sides with marinade. Arrange chicken, skin side up, with leg quarters closest to fire and breasts farthest away. Turn front burner off and turn back burner to adjust temperature to 300°F. Cover and cook for 25 minutes, about 10 minutes per side.
- Brush both sides of chicken with marinade and continue to cook, covered, until breasts register 160° F and leg quarters register 175° F, 25 - 35 minutes longer. At end, to crisp skin, over medium heat cook 2 minutes on each side.
- Transfer chicken to serving platter, tent loosely with aluminum foil, and let rest for 10 minutes. Serve.
Chicken may be broiled in oven instead of grilling.