Marinated Grilled Chicken

Oxmoor House
4 servings


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1/2 cup butter or margarine
1 cup garlic-flavored wine vinegar
1/4 cup Worcestershire sauce
4 drops hot sauce
1 small onion, finely chopped
1 tablespoon sugar
1 teaspoon dry mustard
1 teaspoon salt
1 (3- to 3 1/2-pound) broiler-fryer, quartered


Melt butter in a heavy saucepan. Add next 7 ingredients; bring to a boil, stirring vigorously. Pour sauce over chicken; cover, and marinate at least 4 hours in refrigerator.

Place chicken, skin side down, on grill over medium coals; reserve sauce. Grill 12 minutes; turn skin side up, and cook 12 minutes. Brush chicken with reserved sauce; grill an additional 40 minutes, basting and turning every 10 minutes.

Created date

February 2010