War Eagle Chicken

Basting Sauce

1 Qt. Apple Cider Vinegar
1 Qt. Cooking Oil
1 box poultry seasoning
½ box salt
(Add some real lemon if you like.)
Simmer, do not boil.

Final Sauce

2 Boxes dark brown sugar
1 bottle Heinz 57 sauce
3 bottles Worcestershire sauce (10 oz)
½ cup ketchup
½ cup real lemon

Simmer, do not boil.

Immerse chickens in basting sauce. Place skin down on grill. Salt & pepper chickens. When you turn, salt & pepper again. Baste as required. COOK SLOW
When finished cooking, dip chickens in final sauce. DO NOT PUT BACK ON GRILL.

Enjoy!

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