Prep 10 mins
Cook 1 hr
Grandpa was a good friend of the Nelson family who started Nelson's Golden Glo chicken. I don't know for sure, but since the taste is so similar to the Nelson chicken, I've always thought it might be the same recipe. Recipe is enough for six chickens, but what is not used can be stored in the refrigerator indefinitely.
- 1 pint vegetable oil
- 1 pint water
- 1 pint vinegar
- 3 tablespoons Worcestershire sauce
- 5 tablespoons salt
- 1 teaspoon garlic powder
- 1 teaspoon pepper
- Mix all together and bring to a boil over the stove just to dissolve salt and mix flavors.
- Dip each piece of chicken in sauce and place on hot grill.
- (NOTE: do not store any sauce that has come into contact with the chicken. If not using all of the sauce at one cooking, separate what you want to store from what you will be cooking with.).
- Baste intermittently as the chicken cooks.
- Direct flame will brown the chicken more than cooking NOT directly over the fire (indirect).
- Chicken will be juicier if you cook indirect however, so I normally will move the chicken on and off the direct flame, rotating them for even cooking. This helps to brown each piece but doesn't dry out the chicken. Using this method I normally cook the chicken 45 - 60 minutes.
I spent my first 30 years in Elkhart Coutny Indiana east of Waukarusa, Indiana and I have tried all of the Nelsons look alike recipes out there and you my dear have a golden glow treasure here....it is spot on from what I remember.....thank you for sharing...it is going into our family archive now, as we make this during every family chicken cookout....
Thanks for the recipe! This was a very simple and fast recipe. I halved the recipe. I think this was more of a marinade rather then a BBQ sauce. It was very simple to put together. I think it had a bit too much vinegar and oil for my tastes. I would reduce the amounts prior to making again. Thank you for the recipe! Made for PAC Orphanage Spring 08