MI Coop Kitchen

Chick-N-Que

Recipe by
Great Lakes Energy Cooperative  

Ingredients

  • 1/2 cup salad oil
  • 1/2 cup cider vinegar
  • 1/4 cup water
  • 1 tablespoon Worcestershire sauce
  • 2 teaspoons Lawry’s seasoned salt
  • 1/4 teaspoon pepper
  • 1 tablespoon sugar
  • 1 teaspoon paprika
  • 1 tablespoon dry minced onion
  • Additional Lawry’s seasoned salt
  • One frying chicken or equivalent parts

Directions

  1. Combine all ingredients except last Lawry’s seasoned salt in bowl.   Let stand about one hour to blend flavors.
  2. As a marinade – arrange chicken in shallow pan; pour sauce overall and let stand one hour, turning chicken occasionally.   As a basting sauce, brush pieces with sauce  before grilling.  On grill, cook slowly.  Baste and turn frequently.
  3. After last basting sprinkle each side with additional Lawry’s seasoned salt.  Cook until tender and browned.  Allow 45 to 60 minutes on  outdoor grill.
  4. Serve immediately.
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