Prep 20 mins
Cook 1 hr 30 mins
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
- 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
- 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.
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.