This chicken is basted with a buttery herb sauce that is out of this world!
Make and share this The Best Darn Way to Barbecue Chicken recipe from Food.com.
- Prepare the chicken as indicated then wash in cold water and dry with paper towels.
- In medium size saucepan, melt the margarine over a medium low heat, adding all of the other ingredients.
- The reason for using margarine instead of butter is to reduce the burning while cooking.
- When the mixture has heated through, let the mixture set awhile to let the flavors marry.
- Make sure your charcoal is gray-white before starting to grill.
- One other implement is needed-- a bottle of water to douse the flames (and there will be flames).
- Dip each piece of chicken into the sauce until covered than place on the grill about 10 inches from the coal.
- You will have flame-ups, but dont worry about it, that is normal-just keep dousing with water and you will have lots of smoke.
- The smoke is the real secret to the great flavor.
- Let the chicken cook for about 45 minutes, turning and dipping in the sauce about every 5 minutes or so.
- This recipe requires constant attention- dont walk away.
Barbecue chicken is a favorite at my house and this recipe was excellent! The chicken was packed with flavors from grilling along with the herbs and other ingredients. It came out so tender and juicy that we were licking our fingers while eating it! This really is darn good! Thanks for sharing!
I just finished putting together *The Best Darn Way to Barbecue Chicken* and it lives up to it's name. I was scouting out some recipes that were different for grilled chicken; that had all the components that we dearly love, (using fresh herbs from the garden) and making a spectacular taste. This is it! I followed this to the *T* ~ except I cut down on the margarine to one stick, and added a bit (1 tablespoon) of homemade tomato sauce to the baste. Wowsiers! This is great! I was able to walk away from the grill for a bit, by putting the pieces (after browning them) into the middle of our gas grill, with the flames on either side, (middle part turned off) thus producing very succulent chicken pieces and no burned edges. Terrific Ridgely, and thanks!