Barbeque Chicken

This got the thumbs up from the Yanks when I was in Michigan last September. It’s pretty damn delish alright!

2 whole free range chickens jointed. Save carcasses for stock. You should have 4 wings, 4 breasts, 4 thighs, and 4 drumsticks

For barbeque sauce mix the following ingredients together.

Chopped Tomatoes

Red Wine Vinegar


Worcestershire Sauce

Red Onion

Garlic Salt

Fennel Pollen

Smoked Paprika

A pinch of cayenne

This is just a rough ingredient list for good  barbeque sauce. Once you know the basics you can stray a bit but some mix of these is sure to make a few people happy.

Place wings in a zip lock bag cover with some sauce and seal. Repeat for thighs and drumsticks. Refrigerate overnight.

Salt the skin of the breasts and place in the fridge overnight. Rinse and place in zip lock back the next day.

The next day before cooking, fill a beer cooler with hot water. Get the grill going and put the zip lock bags containing the thighs and drumsticks into the beer cooler. About half an hour later throw in the wings and breasts. When the thighs and drumsticks have been in for 45 minutes remove from warm water bath, unlock bags, brush off and reserve marinade, and place meat on the grill. Baste every few minutes and do not let burn. When almost cooked, about 15 minutes, remove wings and breasts. Cook wings in the same manner as the other joints. Place breasts skin side down and allow skin to crisp. Flip and give skin a light coating of marinade. Remove all meat when cooked and serve with copious amounts of beer.


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