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| Celebrating 10 Years Online! ~ 1998-2008 |
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TVWBB Member |
I'm going to be totally un-original and say that this recipe was really good . It was some of my favorite chicken I have grilled. Finally got to use my new kettle I got for Christmas and cooked it on that. I will cooked it again.
Thanks for the recipe. Tom |
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TVWBB Member |
Finally got around to trying this and it was excellent. Wife loved it as well. Leftovers were even better the next day.
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TVWBB Super Fan |
How often is everyone basting the chicken while on the grill? Also whats the prefered type for cooking with this method? Thighs, breast, split?
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TVWBB Super Fan |
I saw someone make a mention of Church Chicken. I believe this is similar to Cornell Chicken (?)
* 1 egg * 1 cup vegetable oil * 2 cups cider vinegar * 3 tablespoons salt * 1 tablespoon poultry seasoning * 1 teaspoon ground black pepper |
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TVWBB Member |
I tend to spend a good deal of time hovering over the grill when doing this recipe.....and the last couple of times I made extra baste due to running out of it in previous cooks. So I guess my answer is "I baste it a lot". As for parts used, I usually purchase whole chickens and do the sectioning myself. It all goes on the grill eventually. And I think there's a difference between Church and Cornell. Cornell has the egg added where Church does not if I'm not mistaken. |
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TVWBB Super Fan |
I just went back and re-read your post and didn't see the link to the Cornell Chicken the first time.
oops This message has been edited. Last edited by: Wesley S, |
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TVWBB Member |
I have to chime in on this thread. This recipe is one of my favorites and the easiest to make. I don't know what the process is on the kettle but on the WSM it is too easy. I use the leg quarters.
One full chimeny of Kingsford with 2 fist size pieces of apple. -Wide open on all vents and the chicken goes on the top grate (skin side up) with an empty pan. -I check the temps of the thighs in about an hour. -At 160-165 I remove the middle section and place the cooking grate on top of the charcoal ring. -place the chicken skin side down for a minute or less to crisp the skin. Watch out for flare ups! I don't baste since it is a set it and forget it method but I still get good flavor from the marinade. WSM (DI), Performer black (DR), Performer green (ER), One Touch Silver 18 red (EI), Weber 900 red (1997), Q200 (2006) |
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TVWBB Super Fan |
I inquired about this recipe last year, but just got around to making it this last weekend. My intention was to use a halved chicken, but my sloppy cutting resulted in quarters! I think this recipe would be good with any chicken cut ... halves, quarters, thighs, breasts, you name it. I used a medium fire on the kettle and cooked direct ... turning the chicken every 5-10 minutes or so. My routine was to baste one side, turn, then baste the other side. I made two batches of the marinade ... one for marinating the chicken ... the other for basting during cooking. I used almost all of the second batch ... although I was pretty liberal with the basting (I used a small mop). The result was some terrific chicken ... the wife and kids loved it. I'll definitely be doing this again! |
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TVWBB Super Fan |
Well I made this yesterday. I had the chicken in the marinade by 4:00 and let it sit for 3 hours. I, like you, made another batch and every 5 minutes I dunked the chicken into a bowl of marinade. I cooked on the gasser because I was out of Charcoal. It was fantastic. I even brought some with me to work so people could try it. Next time I'll let it marinade for 6-8 hours. The flavor started to get scarce on the breast pieces the deeper you pulled. But the exterior was WOW. Very good. Incredible smell while it cooked. It produces a ton of smoke even without wood. I ate the wings while everything else finished cooking. This recipe is definitely going right next to the BBQ chicken (Jumpin' Jim's). Thanks OP! |
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TVWBB Fan |
This is so good and is so fun to cook. I had to share this recipe. I baste just like Bryan posted about every 5 or 10 min. Cooked on the Weber gasser with all 3 valves on medium.
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TVWBB Member |
OK... I have a whole cut up chicken marinating as I write. I am torn between doing this on the gasser or on the WSM with high heat and an empty water pan.
Anyone tried both and have a preference? If I do it on the gasser with all three burners on Medium... any thoughts on how long it will take WSM 22 1/2 OTG (TWO) Weber Gasser |
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TVWBB Fan |
I cooked this recipe on the Weber kettle last weekend and absolutely loved it! I would recommend cooking over charcoal (lump if you can) b/c the marinade will drip off the chicken, creating plenty of smoke and flames. I would think the gasser would be a pain to clean afterwards b/c this can get very messy. It really is fun flipping the chicken over to prevent it from charring.
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TVWBB Super Fan |
The roadside chicken recipe is a keeper. Thanks for the recipe. I put some thighs and legs on the gasser, came out excellent. I had them marinating from last night. I placed chicken over a layer of foil to let it cook for a while before removing foil and cooking direclty over flame. You must definitely keep you eye on it as it has a tendency to flame up. Although I loved the recipe and will make it again, I would like to make it just a little bit tangier next time, any suggestions? I was thinking some lemon juice or a little bit more vinegar.
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TVWBB Olympian |
Or lime, with its higher acidity. Either citrus would play off the Worcestershire well. Try a little juice plus some finely grated zest.
Kevin |
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TVWBB Super Fan |
Good idea Kevin, lime juice with a little lime zest. I have never used lime zest before usually just lemon zest, which has a bright flavor, but I assume the lme zest will be equally bright.
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TVWBB Olympian |
It is, but it's a little different. Often, in these sorts of circumstances and when I have both handy, I'll use lime juice with lemon zest--sometimes the reverse. So if you've both...
Kevin |
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TVWBB Fan |
Made it tonight, very very tasty! I did add lime juice and a little Dijon mustard. I grilled it using the bottom portion or my WSM with a few pieces of hickory. Watch the flare ups, make sure you have a spray bottle of water ready to help control your fire. My four kids and my wife woofed it down!
This message has been edited. Last edited by: Stu M., ----------------------------------- |
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TVWBB Member |
Couldn't not try this one myself, didn't turn out so great but that was no fault of the recipe. I basically charred the exterior of the chicken because I had very poor flame control. With the lid off, tons of flame, burnt chicken. With the lid on, tons of smoke and a yucky acrid greyish look to the chicken. Lose/Lose.
Next time: Going to use lump (used regular kingsford this time) and let it sit for a bit (hopefully to bring the temp down a little) before putting the chicken on. This should help with the flame control. What do you guys think? |
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TVWBB All-Star |
Jeremiah, leave some space for moving your chicken from direct to indirect. This should give you much better control.
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TVWBB Member |
Well, I think I'm about the only person on this forum who hasn't made this recipe. That is until tonight!
This is incredible! I was short on time, so I only marinated the chicken for about 10 mins, but I still got excellent taste and results. This one is a keeper. |
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