Barbecued Chicken Dutch Oven Recipe
Few foods are sadder than barbecued chicken burned black on the outside but still raw on the inside. This chicken gets soaked in a flavorful lemon marinade that wont scorch while it cook and is finally glazed with the tomato-based sauce cowboys love.
Marinade:
1/2 Cup Lemon Juice
1/4 Cup Vegetable Oil
1 Tablespoon Worcestershire Sauce
1 Tablespoon Chile Powder
2 Cloves Garlic, crushed through a press
1/2 teaspoon Salt
2 (3 1/3 pounds) whole Chickens, each cut into 8 pieces
2 Cups Cowboy Barbecue Sauce Go to Cowboy Barbecue Sauce click here
Serves: 6 to 8 People
In a large nonreactive bowl, combine all the marinade ingredients. Add the chicken and rub in the marinade. Cover and refrigerate for at least 2 hours or up to 6 hours.
Make a hot charcoal fire or a hot flame in a gas grill.
Remove the chicken from the marinade and arrange around the cooler, outside edges of a lightly oiled grill. Cover the grill and cook, turning once, for 35 minutes. Basting the chicken with the barbecue sauce. Cover the grill and continue cooking, turning and basting occasionally, until the juices run clear yellow when pierced with the tip of any sharp knife, 15 to 20 minutes or more. Serve immediately. By National Cowboy Hall of Fame, Oklahoma City
Barbecued Chicken Dutch Oven Recipe
