Submitted by JennyPK
wash chicken well and pat dry. Place in baggies and cover with Italian dressing. Place in refrigerator overnight. Before cooking, bring to room temperature and drain. Light grill, or heat coals until they are white hot. Place on indirect heat, cover and cook for 1 hour, or until juices run clear. While grilling, saute onion in olive oil. Add tomato sauce and remaining ingrediants. Bring to a boil and cook while chicken is grilling. When thickened, remove from heat. Begin basting chicken during last 30 minutes of cooking. Turn chicken every 15 minutes. Serve with extra sauce.
This is a great recipe for a nice Sunday evening barbecue. Serve up with grilled sweet corn and roasted asparagas! Bon Appetit!
This recipe has been added to the following public cookbooks:
Debbie's Collection of Great Recipes,
Chicken Thighs,
terri's on-line recipes,
Shannon's Favorites,
Danny's CookBook
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| Rating | Submitted by | Comment Summary |
|---|---|---|
| ★ ★ ★ ★ ★ | JennyPK
06/09/08 06:06 PM | Barbecued Chicken is to Summer as Fireworks are to the 4th of July!I love grilling in the summer and this is one of my favorite recipes. The smell of the smoke on the grill, a nice glass of lemony iced tea, beans bubbling in the oven, all bring back great memories of wonderful summer evenings. Bon Appetit! |
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Campbell's
Here's an easy, reliable way to ensure a moist and flavorful turkey...simply baste the turkey with chicken stock during roasting. When the turkey is done, use a bit more stock to make a quick and tasty gravy.
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