Craig Claiborne

Barbecued Chicken

Preparation info

  • 4

    servings
    • Difficulty

      Medium

Appears in
New York Times Menu Cookbook
New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About

Ingredients

  • 2 broiling chickens (2 pounds each), halved for broiling
  • Vegetable shortening
  • 1

Method

  1. Rub all surfaces of the chicken with shortening.

  2. Combine the remaining ingredients and simmer briefly until butter is melted.

  3. Place chicken, bony side down, on a grill over a charcoal fire. Using a pastry brush, baste chicken with the sauce during broiling, turning chicken several times. To achieve a slight crust on the chicken, plac