Amish barbecued chicken--bonnie's

• Gluten free

• Meat

  • 1 Chicken, whole

• Produce

  • 5 Bay leaf, small
  • 4 1/2 tsp Powdered garlic

• Condiments

  • 6 1/2 tbsp Worcester sauce

• Baking & Spices

  • 3 3/4 tsp Black pepper
  • 1 1/4 tsp Celery salt
  • 5 1/4 tsp Salt
  • 4 tsp Sugar

• Oils & Vinegars

  • 2 1/2 cup Cider vinegar
  • 10 tbsp Vegetable oil

• Liquids

  • 2 1/2 cup Water

Found on justapinch.com

Description

Ingredients

• 4 chicken breasts boned and halved, skin on.
• 1/2 cup cider vinegar
• 1/2 cup water
• 2 tablespoons vegetable oil
• 1 1/2 tablespoons worcestershire sauce
• 1 1/2 teaspoons garlic powder, or 3 garlic cloves, crushed
• 1 small bay leaf
• 1/4 teaspoon celery salt
• 1 teaspoons sugar
• 1 1/4 teaspoons salt
• 3/4 teaspoons black pepper
• 1 whole chicken, or 8 young halved broiler chickens
• 2 cups cider vinegar
• 2 cups water
• 1/2 cup vegetable oil
• 4 small bay leaves
• 5 tablespoons worcestershire sauce
• 1 tablespoon garlic powder, or 6 garlic cloves, crushed
• 1 tablespoon sugar
• 1 tablespoon plus 1 teaspoon salt
• 1 tablespoon black pepper
• 1 teaspoon celery salt

Directions

• 1A WORD ABOUT MARINATING. Marinating the chicken overnight is essential to the success of a tender, moist bird. So plan ahead. For a whole chicken, we marinated the bird overnight and most of the day until dinner time. Always refrigerate when marinating. 2Combine all the ingredients into a small saucepan and bring to a boil over high heat. Remove from heat and set aside. Place the chicken in a container and pour the marinade over it and cover. Turn the container over every few hours to make sure all the chicken is absorbing the marinade. Refrigerate overnight and part of the next day until you are ready to cook it. ROTISSERIE: Just put the bird on the spit and forget it! It takes about 1 hour and 15 minutes. No basting necessary. GRILLING: Grill the chicken 4 inches above prepared coals for about 6 minutes on each side. Baste frequently with the sauce. BROILER CHICKENS: For half chickens, baste frequently and broil until a thigh joint moves easily, about 50 minutes or so. Place the chicken halves skin-side-down about 8 inches away from the heat source. Broil for 30 minutes or until the chickens are nicely browned. (They will be half way cooked) Turn the chicken over and broil for another 20 minutes or until the skin is nicely browned, and the chickens are completely cooked through. Be sure to watch your chicken because oven temperatures vary. 3This is the way it looks!