Lions Club Type Bbq Chicken Recipes

THE ULTIMATE BARBECUED CHICKEN

Steps:

• For the brine, in a mixing bowl combine the water, salt, sugar, garlic, and thyme. Transfer the brine to a 2-gallon sized re-sealable plastic bag. Add the chicken, close the bag and refrigerate 2 hours (if you've only got 15 minutes, that's fine) to allow the salt and seasonings to penetrate the chicken.
• Meanwhile, make the sauce. Wrap the bacon around the bunch of thyme and tie with kitchen twine so you have a nice bundle. Heat about 2 tablespoons of oil in a large saucepan over medium heat. Add the thyme and cook slowly 3 to 4 minutes to render the bacon fat and give the sauce a nice smoky taste. Add the onion and garlic and cook slowly without coloring for 5 minutes. Add the remaining ingredients, give the sauce a stir, and turn the heat down to low. Cook slowly for 20 minutes to meld the flavors. Once the sauce is done cooking, remove about 1 1/2 cups of the sauce and reserve for serving along side the chicken at the table. The rest of the barbecue sauce will be used for basing the legs.
• Preheat oven 375 degrees F.
• Preheat a grill pan or an outdoor gas or charcoal barbecue to a medium heat. Take a few paper towels and fold them several times to make a thick square. Blot a small amount of oil on the paper towel and carefully and quickly wipe the hot grates of the grill to make a nonstick surface. Take the chicken out of the brine, pat it dry on paper towels. Arrange the chicken pieces on the preheated grill and cook, turn once mid-way, and cook for a total of 10 minutes. Transfer the grill marked chicken to a cookie sheet and then place in the oven. Cook the chicken for 15 minutes, remove it from the oven and then brush liberally, coating every inch of the legs with the barbecue sauce and then return to the oven for 25 to 30 more minutes, basting the chicken for a second time half way through remaining cooking time. Serve with extra sauce.

LIONS-CLUB-TYPE BBQ CHICKEN

Steps:

• Grill chicken halves, turning frequently and basting with sauce at least six times. Dab on more sauce just before removing the chicken from the grill and again just before serving. Serve basting sauce on the side with the chicken. Basting Sauce: Blend, taste, and add more seasonings if you like (I would add more pepper and hot sauce). Use 1/2 of this mixture to marinate the chicken, 1/4 to baste while cooking, and 1/4 for a final baste and to serve alongside the chicken. You'll want to keep this last 1/4 of the marinade apart from the rest so it doesn't get contaminated by raw chicken juices. I can't vouch for these measurements because when I made the chicken, I just dumped ingredients together until it looked right to me. cook's notes Over the summer, the Washington Post published an article about an Eastern Shore fire department chicken barbecue that did a brisk business selling chicken to people travelling to and from the Maryland and Delaware beaches. They did not include a recipe, but one of the firefighters was kind enough to provide a general description of what goes into the chicken marinade along with information on how they cook the chicken. I've made this at home and it turned out great, as good as the chicken from our local (south-central Pennsylvania) fire department's summer barbecues. I can't provide exact measurements, but if you already know how to make a marinade, you should do fine.

FIREMAN'S CHICKEN IN BARBECUE SAUCE

Steps:

• Beat the white pepper, seasoning and salt into egg. Add the oil and vinegar; mix well. Put sauce and chicken in a sealed container; refrigerate overnight. Grill the following day.