pounds chicken to marinade; cover and refrigerate 1 hour
or longer, turning occasionally. To grill, drain poultry
and use marinade for basting.
TRADITIONAL BARBECUE SAUCEMakes 1-1/2 cups
Barbecue sauces differ from marinades in how they are used.
A marinade is used to flavor meat before cooking and for
basting during grilling. Barbecue sauces are used for
basting during cooking and are frequently re-cooked and
later served as a sauce at the table.
1 cup chili sauce
1/2 cup brown sugar
1/4 cup vegetable oil
2 tablespoons cider vinegar
2 tablespoons soy sauce
1 tablespoon spicy brown mustard
1-1/2 teaspoons minced fresh oregano, or 1/2 teaspoon dried
1 to 1-1/2 teaspoons liquid smoke (optional, but I
recommend it, if you can find it.)
In small bowl, combine all ingredients. Use as basting
sauce for grilling 4 to 5 pounds chicken during last 10 to
15 minutes of cooking. Turn poultry often to avoid
scorching.
WINE AND GARLIC MARINADEMakes about 1-1/4 cups
1 cup dry white wine
1/4 cup olive oil
6 to 8 garlic cloves, minced
3 lemon slices
1 tablespoon minced, fresh thyme or 1 teaspoon dried
1 tablespoon minced, fresh basil, or 1 teaspoon dried
1 teaspoon salt or to taste