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Hot barbecued chicken
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| Artist: |
_ |
| Categories: |
Barbecue, Chicken, Entrees, Poultry |
| Yield: |
4 |
| Rating: |
0 |
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Ingredients:
| 1
| each | Chicken (3 lb) | | 1
| x | Juice of 1-?lemons | | 2
| each | Cloves garlic, (see note) | | 1
| tbsp | Fresh ground black pepper | | 2
| tbsp | Ground cayenne pepper | | 1
| tbsp | Paprika | | 2
| tbsp | Melted butter |
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Procedures:
| 1 | Note: the two cloves of garlic should be crushed with 1 tablespoon of salt. | | 2 | Split and butterfly the chicken by cutting down the backbone and opening the chicken leaving the breast attached. | | 3 | Squeeze lemon juice over the chicken. | | 4 | Mix together the garlic, peppers, and paprika, and add to the melted butter. | | 5 | Pour over chicken. | | 6 | If possible, let the chicken sit overnight, uncovered, in the refrigerator. | | 7 | Prepare the grill. | | 8 | Place the chicken, breast side up, on the grill. | | 9 | Cover the grill and cook chicken for 50 minutes or until done. | | 10 | Don"t turn. | | 11 | If the skin is not crispy, place the chicken under the broiler to crisp the skin and brown, watching carefully so that it doesn"t burn |
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