Tuesday, May 28, 2013

Grilled BBQ chicken

2 1/2 cup packed brown sugar
2 cups water
2 cups apple cider vinegar
2 cups ketchup
1 cup vegetable oil
4 tablespoons salt
3 tablespoons mustard
4 1/2 teaspoons Worcestershire sauce
1 tablespoon soy sauce
1 teaspoon pepper
1 teaspoon liquid smoke
10 pounds chicken thighs and drumsticks (or split chicken breast if you prefer white)
1/2 teaspoon seasoned salt

Combine first seven ingredients and pour into two large resealable plastic bags. Add chicken and refrigerate overnight. Prepare grill for indirect heat. Drain and discard marinade. Sprinkle chicken with seasoned salt. Grill skin side down, covered, over indirect heat for 15 minutes. Turn. Grill 15 to 20 minutes or until juices run clear.

To freeze: Place chicken in single meal sized bags and pour marinade over, dividing evenly between bags. Freeze. To serve: Thaw completely overnight in fridge. Sprinkle with season salt and continue as above.

For our exchange I doubled the marinade mixing it in a 1 gallon pitcher. I split about 20lbs of  chicken into 10 meals dividing the marinade evenly into each bag.

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