Grilled Chicken

I subscribed for years to this cooking magazine until they were bought out by another large company and the customer service changed considerably. I still love some of the recipes I have from them and am considering subscribing again but want to wait until we move as I suspect we will within the year. From: Taste of Home Aug/Sept 04

Grilled Thighs and Drumsticks

2 1/2 c packed brown sugar
2 c water
2 c cider vinegar
2 c ketchup
1 c vegetable oil
4 T salt
3 T prepared mustard
4 1/2 t Worcestershire sauce
1 T soy sauce
1 t pepper
1 t Liquid smoke
10 pounds chicken thighs and drumsticks
1/2 t seasoned salt

In a large bowl, combine the first 11 ingredients. Pour into two large resealable plastic bags; add chicken. Seal bags and turn to coat; refrigerate overnight.
Prepare grill for indirect heat. Drain and discard marinade. Sprinkle chicken with seasoned salt. Grill chicken skin side down, covered, over indirect medium heat for 15 minutes. Turn; grill 15-20 minutes longer or until juices run clear.

Yield: 12-14 servings.Print Friendly and PDF