Recipe by Bill Gary
I haven't the guts to just let chicken sit in this mixture for a while and then grill it, so I just grab a beer or 3 and babysit it til the chicken's done. Make no mistake, this is majorly easy preparation but intensely high-maintenance use.
Top Review by Braunda
Bill this is so very good. Son inlaw had a blast with it. It was funny cooking it. Smelling is a big no no. It did not burn on the grill and a great flavor. I sure was well worth the time. Thank You
- 1 cup vinegar (preferably cider)
- 1⁄2 stick butter
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 tablespoon Worcestershire sauce
- 1 tablespoon lemon juice
- 1 tablespoon paprika
- 1 tablespoon cornstarch (optional)
- 1⁄4 cup water (optional)
Directions See How It's Made
- This works on grilled chicken (especially with the skin).
- It's not good with anything else, period.
- Ignore this at the peril of your taste buds.
- It's this simple.
- Add everything but the cornstarch and water all at once, boil for one minute, trying the best you can not to breathe the fumes.
- If you'd like to thicken it, stir the cornstarch into the water, reduce the sauce to a simmer and add, stirring until well mixed, for about another 2 minutes.
- The hard part is using this quasi-gasoline.
- Grill the chicken on low, or AT MOST, medium-low heat (for gas grills. For charcoal grills, make a ring of coals and try to keep the chicken in the center).
- As soon as you put the chicken on the grill, brush this sauce on.
- Repeat this procedure, and I really mean this, turning every 5 minutes, until the chicken is done.
- If done right, you'll have what may be the tangiest barbecued chicken you've had, without all the mess of a ketchup-based tomato sauce.
- If not, you'll have a lot of what I like to call'carbonated chicken'.
- You'll know which if your chicken lacks a certain'black of night and hardness of stone' quality.
- Yes it's high maintenance, but it's so worth the effort.