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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

All-American Barbecue Chicken

Makes: 14 servings
Prep 30 mins Marinate  overnight Cook 1 hr 10 mins to 1 hr 20 mins Grill 50 mins
All-American Barbecue Chicken
Ingredients
  • 3 1/2 - 4 1/2  pounds  chicken drumsticks
  • 1/2  cup  lemon juice
  • 1/4  cup  vegetable oil
  • 4  cloves  garlic, minced
  • 1 1/2  teaspoons  salt
  • 1  teaspoon  freshly ground black pepper
  • 1  cup  water
  • 1/3  cup  coarsely chopped onion (1 small)
  • 3  tablespoons  butter
  • 2  tablespoons  packed brown sugar
  • 1  tablespoon  yellow mustard
  • 1  tablespoon  cider vinegar
  • 1/8  teaspoon  freshly ground black pepper
  • 1  cup  ketchup
  • 3  tablespoons  Worcestershire sauce
  • 2  tablespoons  lemon juice
  • 1/8  teaspoon  cayenne pepper (optional)
Directions The day before::

1. If desired, skin chicken. Divide chicken between two resealable plastic bags set in shallow dishes. For marinade, in a small bowl combine 1/2 cup lemon juice, oil, garlic, salt, and 1 teaspoon black pepper. Pour marinade over chicken. Seal bags; turn to coat chicken. Marinate in the refrigerator overnight, turning bags occasionally.

2. Meanwhile, for barbecue sauce, in a large saucepan combine the water, onion, butter, brown sugar, mustard, vinegar, and 1/8 teaspoon black pepper. Bring to boiling; reduce heat. Simmer, uncovered, for 20 minutes. Stir in ketchup, Worcestershire sauce, 2 tablespoons lemon juice, and, if desired, cayenne pepper. Return to boiling; reduce heat. Simmer, uncovered, for 50 to 60 minutes or until desired consistency. Transfer to a storage container; cover and chill overnight.

Tailgate day::

3. Drain chicken, discarding marinade. Tote chicken and barbecue sauce in an insulated cooler with ice packs.

4. At the tailgating site, prepare grill (with a cover). For a charcoal grill, arrange medium-hot coals around a drip pan. Test for medium heat above pan. Place chicken on grill rack over drip pan. Cover and grill for 50 to 60 minutes or until chicken is tender and no longer pink (180 degrees F). (For a gas grill, preheat grill. Reduce heat to medium. Adjust for indirect cooking. Grill as above.)

5. Meanwhile, transfer barbecue sauce to a medium disposable foil pan. After chicken has been grilling about 20 minutes, add barbecue sauce to grill to reheat. Brush chicken frequently with barbecue sauce during the last 10 minutes of grilling. Serve chicken with the remaining barbecue sauce. Provide moist towelettes when serving.

From the Test KitchenMust-have equipment:
  • Insulated cooler with ice packs
  • On-site grill (with a cover)
  • Drip pan
  • Medium disposable foil pan
  • Moist towelettes
Nutrition Facts (All-American Barbecue Chicken)
  • Servings Per Recipe 14,
  • cal. (kcal) 182,
  • Fat, total (g) 10,
  • chol. (mg) 68,
  • sat. fat (g) 3,
  • carb. (g) 8,
  • Monosaturated fat (g) 4,
  • Polyunsaturated fat (g) 2,
  • sugar (g) 6,
  • pro. (g) 15,
  • vit. A (IU) 292,
  • vit. C (mg) 7,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 4,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 8,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 370,
  • Potassium (mg) 238,
  • calcium (mg) 20,
  • iron (mg) 1,
  • Percent Daily Values are based on a 2,000 calorie diet

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