Easy Fast and Cheap: BBQ Chicken

Wednesday, May 4, 2011

BBQ Chicken

Ingredients for Sauce

1 1/2 cups vegetable oil
3/4 cup soy sauce
1/2 cup Worcestershire sauce
1/2 cup red wine vinegar
1/3 cup lemon juice
2 tablespoons dry mustard
1 teaspoon salt
1 tablespoon black pepper
1 1/2 teaspoons finely minced fresh parsley

Directions

In a medium bowl, mix together oil, soy sauce, Worcestershire sauce, wine vinegar, and lemon juice. Stir in mustard powder, salt, pepper, and parsley. Use to marinate chicken before cooking as desired. The longer you marinate, the more flavor it will have.
Preheat an outdoor grill for medium high heat and lightly oil grate.
Grill chicken over medium high heat for 8 to 12 minutes per side, basting occasionally with the sauce, if any, until internal temperature reaches 180 degrees F (80 degrees C).

3 comments:

NicoletteMay 5, 2011 at 9:15 PM
By the way.... When BBQing I often will use an aluminum pan (like we put some meals in) and cook the chicken on the grill in that. That way you keep all the sauce on it while it's on the BBQ and you still get that BBQ taste. Just an idea. Enjoy
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AprilMay 22, 2011 at 7:01 PM
I loved your idea of cooking it in an aluminum pan to save the sauce. We loved this!!
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The Good LifeMay 27, 2011 at 8:54 AM
So yummy! Definitely a repeat!
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Freezer Cooking Tips From Freezer Friendz

When wrapping meals for freezer: make sure to double wrap to prevent freezer burn. Using one layer of plastic wrap and a top layer of foil is best.

Freezer Bags: Use GOOD freezer bags! Don't skimp on cheapo freezer bags or your food will taste like plastic!

Meat in Freezer Meals: Thawed meat must be cooked before it can be refrozen. Frozen cooked meat can not be refrozen once thawed.

Freezing Soup: Pour soup into gallon size Ziploc bag. Lay bag of soup flat on a cookie sheet in the freezer until frozen, then remove cookie sheet. Doing this allows soup to freeze flat, so it can stack easily with other meals in your freezer.

Flash Marinade: Put raw chicken or beef in a ziploc baggie, pour in your marinade, then freeze. In the thawing process, your meat will be infused with the marinade and ready to cook!

Cooking Noodles: Cook noodles only 3 minutes, drain and immediately run under cold water to stop the cooking process. Noodles will freeze well and not turn to mush if done this way. Tip from freezerchicks blog site!

Slow-Cooking Chicken for the Freezer: You can fill crock pot with chicken breasts and pour a can of chicken broth over meat. Cook on high for 4 hours. Another method that gives the meat more flavor is to layer 1 sliced onion in the bottom of slow cooker. Top with chicken. Sprinkle with seasoned salt, pepper and garlic powder. Cook on low for 4 hours or until done. With either of these methods, you need to keep an eye on your meat to make sure you do not overcook. Shred or dice and freeze in 2 cup portions for use in casseroles, tacos, etc...

Freezing Cooked Ground Beef: You can boil ground beef, then freeze it - it will be easy to thaw and use for tacos or something similar! To do this, add raw ground beef to large pot. Add onion, salt & pepper. Fill pot with water until water is 1" above the top of the meat. Boil, stirring occasionally to break up chunks. Meat is finished when no longer pink. Drain off the water (which drains off the fat).

1lb. raw ground beef=11 oz. cooked ground beef=2 1/2- 3cups

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