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Grilled Camp Chicken
3 Split chickens
1 cup whiskey
1 cup soy sauce
5 tbsp. brown sugar
1 tsp. cayenne
2 tsp. salt
4 cloves garlic, crushed
2 cups minced or ground onion
Wash ans dry chickens,
trimming fat if needed.
Put in heavy plastic food
storage bags or storage bowl
with cover.
Combine remaining ingredients
and pour over chicken
in bag or bowl.
Seal or cover,
refrigerate for 2 to 6 hours,
turning once or twice.
Light fire and let it burn down
to hot coals, 30 or 40 minutes.
Spread coals evenly.
Position rack 5 to 6 inches from heat.
Remove chicken from marinade
and place skin side down
on rack. Cover and grill
10 to 15 minutes;
turn and brush with marinade.
Cook 20 to 30 minutes
more until juice runs clear.
Brush with marinade
and turn as needed.
Recipe List
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