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Barbecued Chicken
Preparation info
- Serves:
4 to 6
- Difficulty
Easy
Appears in
Published 1992
Barbecued chicken is a summer favorite for friends, family or just the two of us and makes frequent appearances throughout the barbecue season, from the moment the dust cover comes off the Weber grill. This is our traditional Labor Day barbecue.
Method
Rinse the chickens under cold running water and dry with paper towels. Cut into serving pieces: I like to cut the chicken at all the joints, cutting the breast and back section into halves. If desired, the chicken can be cut into quarters, or the leg and thigh and the wing sections can be left intact.
A day ahead or at least 2 hours ahead, marinate the chicken.</