Deelady
New member
Guinness BBQed Chicken
1 teaspoon seasoned salt
1 broiling/frying chicken (about 3 lbs) cut into serving pieces
1 bottle of GUINNESS
1 tablespoon dark brown sugar
1 tablespoon lemon juice
1 tablespoon vegetable oil
1 tablespoon dark molasses
1/8 teaspoon red pepper sauce
Rub seasoned salt evenly over chicken. Arrange chicken in single layer in shallow 2-quart baking dish.
Mix remaining ingredients in small bowl; pour over chicken pieces. Cover and refregerate at least 4 hours or overnight; turn chicken over several times during marinating.
Preheat coals in outdoor barbeque. Remove chicken from marinade; reserving marinade. Arrange chicken, skin-side up, on cooking rack 5-7 inches above hot coals. Cook until underside of chicken is dark brown, 20-25 minutes. Brush it with marinade.
Turn chicken over; brush chicken with marinade. Cook until underside of chicken is dark brown, 20-25 minutes longer. Turn chicken over; continue cooking until chicken is fork tender, 5-10 minutes longer, brushing often with marinade. Serve hot or cold.
1 teaspoon seasoned salt
1 broiling/frying chicken (about 3 lbs) cut into serving pieces
1 bottle of GUINNESS
1 tablespoon dark brown sugar
1 tablespoon lemon juice
1 tablespoon vegetable oil
1 tablespoon dark molasses
1/8 teaspoon red pepper sauce
Rub seasoned salt evenly over chicken. Arrange chicken in single layer in shallow 2-quart baking dish.
Mix remaining ingredients in small bowl; pour over chicken pieces. Cover and refregerate at least 4 hours or overnight; turn chicken over several times during marinating.
Preheat coals in outdoor barbeque. Remove chicken from marinade; reserving marinade. Arrange chicken, skin-side up, on cooking rack 5-7 inches above hot coals. Cook until underside of chicken is dark brown, 20-25 minutes. Brush it with marinade.
Turn chicken over; brush chicken with marinade. Cook until underside of chicken is dark brown, 20-25 minutes longer. Turn chicken over; continue cooking until chicken is fork tender, 5-10 minutes longer, brushing often with marinade. Serve hot or cold.