This is a classic upstate NY way to do chicken on the grill. When we had school fundraiser barbecues, local church barbecues, and at fairs and festivals in the summer, this is how the chicken is marinated and basted. A common sight was to see a big set of grills that were made from metal barrels cut in half and then fitted with grill tops. Sizzling on top were split chicken halves. I think I remember that this would be served with baked beans and potato salad. And a piece of bread with a pat of butter.
Here is a recipe card for the marinade for the chicken. I have made it with chicken breasts both bone in and boneless. Its better with the bone in chicken, I think, as it is juicier.
Download cornell_chicken_marinade.jpg
recipe card made with scrapbook kits by Kim Hill and template by Canay.
