Son Larry's Barbecued Marinated Chicken by Larry Andersen

Son Larry's

Marinated BBQ Chicken

Marinating the chicken in vinaigrette gives the meat a lot of flavor even before grilling. Larry says, “The meat is tasty enough that you don’t even need the barbecue sauce. It is good just by itself. Change or add more herbs to the vinaigrette to personalize the taste of your chicken.” He generally uses a small grill because it is economical for charcoal use, is easily portable for camping and beachside cookouts, is the perfect size for a chicken for two, and after cooking it cools quickly and is a smaller patio fire hazzard. Wiping the grill with oil and the oil in the marinade greatly reduce the tendancy of the chicken to stick to the grill rack.

Preparation: 45 minutes Life Experience Recipe
Serves 4 to 6 persons Larry Andersen Jr.
  • 1 frying chicken, in pieces
  • 1 8-ounce bottle prepared barbecue sauce
  • Salt and perpper, to taste
  • 1 8-ounce bottle Italian dressing or your favorite vinaigrettte
  • Olive oil
  1. Rinse chicken pieces under running water. Pat dry with paper towels. Season with salt and pepper, to taste.
  2. Place chicken pieces in a plastic bag that can be closed securely. Add enough vinaigrette to cover chicken after closing bag and expelling air. Marinate a minimum of four hours, but overnight in the refrigerator is better. Turn serveral times while marinating.
  3. After coals have been prepared (or the gas grill is up to heat), remove chicken from the marinade and allow to drain naturally for a few minutes, do not wipe. Wet a rolled rag towel with olive oil. Hold the rag with tongs and wipe lightly over the surface of the hot grill.
  4. Place chicken on the grill legs and thighs over the hottest part, and the breasts over the cooler part of the grill. Cover and leave for 8 minutes. Turn pieces over, cover and cook for another 8 minutes. Rotate pieces 90 degrees and turn over. Cover and leave for an additional 8 minutes. (Uncovered, the cooking time will be longer.)
  5. To adjust cooking time, just before the 8 minutes are up, use a instant read thermometer and take the temperature of the thickest part of the leg or thigh and the breast. Target temperature for the legs and thighs is 175° and for the breast 165° (the temperature will coast up about 5 degrees when resting after removal from the heat).
  6. Turn pieces over and brush liberally with your favorite barbecue sauce. Cove and cook an additional 8 minutes or time adjusted for temperature. Turn chicken over, brush liberally with barbecue sauce, cover and grill an additional 3 or 4 minutes or until glazed. When cooked, remove to platter and allow to rest for 5 minutes.

When first placing the chicken on the grill, place the “pretty side” up. After the turning and brushing with barbecue sauce, the “pretty side” is up and nicely glazed for a nice presentation.

Return to Cookbook Contents Page
Latest revision done March 2006
Counter courtesy of WebCounter

Hosted by