Total Time
Prep 10 mins
Cook 30 mins

I got this one of my mom's old recipe books called Great American Recipes. It's simple and delicious.

Ingredients Nutrition


  1. Wash and dry chicken.
  2. Prepare marinade-basting sauce by combining all the ingredients.
  3. Place chicken in a bowl and pour marinade over it. Marinade at room temperature for at least 1 hour.
  4. Remove chicken from marinade and reserve for use as basting sauce.
  5. Place chicken on preheated grill or broiler. Baste with sauce on all sides.
  6. Grill chicken, basting and turning every 10 min for about 30 min or until chicken is done and juices run clear when pierced with fork.
  7. Good served with hot rolls, salad, or grilled tomatoes.


Most Helpful

Actually, I would bring reserved marinade to a full, rolling boil for several minutes and THEN using it as a basting sauce towards the end of the cooking process. A fully cooked marinade on cooked meat should not cause any problem.

KathyP53 May 16, 2006

My only problem with this recipe is the suggested reuse of the marinade as a basting sauce. You should never, NEVER, use a marinade used with poultry over as a basting sauce. Because of cross contamination. I would suggest making double of the sauce and then you would have sauce for the marinade and basting.

subwaywmn May 15, 2006

This came out very much like BBQ chicken. I used boneless breasts (what I had) and added a few extra cloves of minced garlic along with about 1/4 cup of chopped red onion. I halved the marinade (minus the onion) and used the reserved to baste the chicken as it baked adjusting the baking time accordingly. (4)

JPsBarbie November 20, 2011

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