Recipe by Chef Boy of Dee's
I found this recipe in an old cookbook published back in the 80's. I've never tried it, but hey...any new chicken recipe to try couldn't hurt
Top Review by dianegrapegrower
Wow! This isn't just exotic, it's magical! I cooked the chicken on our rotisserie BBQ, and cooked down the marinade to use as a glaze (made the color dark, but no impact to taste). The marinade on it's own didn't taste too special, but on the chicken, something changed. Delicious! I will definitely make this again - thanks for sharing.
- 2 chicken, split in halves (each about 2 pounds)
- salt and pepper
- 354.88 ml vinegar
- 1 lemon, juice and rind of
- 4.92 ml mashed garlic
- 29.58 ml garlic-flavored olive oil
- 14.79 ml minced dehydrated onion
- 4.92 ml celery seed
- 4.92 ml oregano
- 29.58 ml soy sauce
- 4.92 ml salt
- 9.85 ml A.1. Original Sauce
- 29.58 ml curry powder
- 0.5 ml Tabasco sauce (or to taste)
- 78.07 ml dijon-style mustard
- 78.07 ml honey
Directions See How It's Made
- Prepare the baste marinade: Combine all ingredients in a saucepan.
- Stir and heat, but only until sauce boils.
- Remove from heat and cool to room temperature.
- Season the chickens lightly with salt and pepper to taste.
- Place them in a baking pan skin side down.
- Cover with about 1/3 of the marinade.
- Bake at 350 degrees for about 40 minutes.
- Add a little water to pan if the marinade starts to burn.
- Turn chicken over (now skin side should be up) and spoon on 1/3 more of the marinade.
- Bake an additional 30-45 minutes, or until chickens are tender.
- Add more marinade and water as needed during the cooking.
- If there is any leftover marinade, gently reheat it and serve as a sauce to be passed around at the table.
- This recipe freezes with no problems.