Cornell Barbeque Chicken
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
Two Whole chickens (2.5 to 3 Pounds each)2 Cups Cider Vinegar 1 Cup Crisco Pure Vegetable Oil 1 Large Egg 3 Tablespoons Salt 1/2 Teaspoon Black Pepper1 Tablespoon Poultry Seasoning
Gather all the Ingredients.
Split the whole chickens in half.
Combine all the basting ingredients.
Place the chicken halves in a large zip-loc bags and pour in half the sauce.
Shake the bag to coat the chicken.
Refrigerate for two hours.
Remove the chicken and wipe off excess marinade.
Grill over charcoal, turning often and basting with the reserved marinade every 10 minutes.
Cook for approximately an hour or until cooked through.
Serving Size: Makes 4 half chicken servings
Number of Servings: 4
Recipe submitted by SparkPeople user RPH1365.
Split the whole chickens in half.
Combine all the basting ingredients.
Place the chicken halves in a large zip-loc bags and pour in half the sauce.
Shake the bag to coat the chicken.
Refrigerate for two hours.
Remove the chicken and wipe off excess marinade.
Grill over charcoal, turning often and basting with the reserved marinade every 10 minutes.
Cook for approximately an hour or until cooked through.
Serving Size: Makes 4 half chicken servings
Number of Servings: 4
Recipe submitted by SparkPeople user RPH1365.
Nutritional Info Amount Per Serving
- Calories: 583.3
- Total Fat: 60.8 g
- Cholesterol: 71.5 mg
- Sodium: 5,281.6 mg
- Total Carbs: 8.0 g
- Dietary Fiber: 0.2 g
- Protein: 9.7 g
Member Reviews