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Categories:Viewed: 41 - Published at: 7 years ago
Ingredients
- 5 lbs chicken pieces
- 1 cup salad oil
- 13 cup tarragon vinegar
- 14 cup sugar
- 14 cup ketchup
- 1 tablespoon Worcestershire sauce
- 1 12 teaspoons dry mustard
- 1 teaspoon Lawry's red pepper seasoned salt
- 1 teaspoon garlic powder with parsley
Method
- In large resealable plastic food storage bag, combine all ingredients except chicken; mix well.
- Remove 1/2 cup marinade for basting.
- Add chicken; seal bag.
- Marinate in refrigerator at least 30 minutes.
- Remove chicken; discard used marinade.
- To partially cook chicken, place in 13X9-inch baking dish.
- Bake in 350F oven 45 minutes.
- Then, grill or broil chicken 15 to 25 minutes depending on size of piece, turning once and basting often with additional 1/2 cup marinade.
- Chicken is done when no longer pink in center and juices run clear when cut.
- Do not baste during last 5 minutes of cooking.
- Discard any remaining marinade.
