Post by chief_cook2 on Jun 10, 2003 20:07:05 GMT -6
Cook this yummy chicken on the grill after it's been marinating in a
wonderful, tasty sauce. Mmmmmm!
3 small (2 pounds/900 g each) chickens, halved
Herb Marinade:
1 cup (240 ml) sherry or, if desired, apple juice
1/2 cup (120 ml) salad oil
1 large onion, grated
1 T (15 ml) dry or prepared mustard
1 T (15 ml) mixed herbs (thyme, marjoram, rosemary, oregano)
1 T (15 ml) Worcestershire sauce
1 teaspoon (5 ml) garlic salt
1 teaspoon (5 ml) soy sauce
1/2 teaspoon (2.5 ml) coarsely ground pepper
1/4 teaspoon (1.25 ml) salt
Measure all marinade ingredients into large jar; shake well to blend.
Place chicken in shallow glass dish; pour Herb Marinade over
chicken. Cover dish with plastic wrap; refrigerate several hours,
turning meat occasionally.
Remove chicken from marinade. Place chicken halves, bone side
down, on grill 5 inches (12.5 cm) from medium coals; cook 20 to 30
minutes. Turn chicken and cook 30 to 40 minutes longer; basting
frequently with marinade, until chicken is done.
Makes 6 servings.
NOTE: Either refrain from basting the chicken for the last several
minutes of cooking, or halfway through cooking, boil remaining
marinade (let boil for 5 minutes) to kill off the raw chicken cooties.
Do not brush finished meat with contaminated sauce!
wonderful, tasty sauce. Mmmmmm!
3 small (2 pounds/900 g each) chickens, halved
Herb Marinade:
1 cup (240 ml) sherry or, if desired, apple juice
1/2 cup (120 ml) salad oil
1 large onion, grated
1 T (15 ml) dry or prepared mustard
1 T (15 ml) mixed herbs (thyme, marjoram, rosemary, oregano)
1 T (15 ml) Worcestershire sauce
1 teaspoon (5 ml) garlic salt
1 teaspoon (5 ml) soy sauce
1/2 teaspoon (2.5 ml) coarsely ground pepper
1/4 teaspoon (1.25 ml) salt
Measure all marinade ingredients into large jar; shake well to blend.
Place chicken in shallow glass dish; pour Herb Marinade over
chicken. Cover dish with plastic wrap; refrigerate several hours,
turning meat occasionally.
Remove chicken from marinade. Place chicken halves, bone side
down, on grill 5 inches (12.5 cm) from medium coals; cook 20 to 30
minutes. Turn chicken and cook 30 to 40 minutes longer; basting
frequently with marinade, until chicken is done.
Makes 6 servings.
NOTE: Either refrain from basting the chicken for the last several
minutes of cooking, or halfway through cooking, boil remaining
marinade (let boil for 5 minutes) to kill off the raw chicken cooties.
Do not brush finished meat with contaminated sauce!