Title: Grilled Chicken
Categories: None
Yield: 1 Servings

3/4 c Lemon juice
3/4 c White vinegar
1/2 c Water
1 c Oil; (crisco or whatever)
3 tb Salt; (don't skimp)
1/3 c Sugar
1 tb Tabasco; (don't substitute)

Marinade overnite and grill. It *will* flare up and about the only thing to
do is either keep a squirt bottle nearby or my preference is to keep the
garden hose ready and waiting. For production jobs (cooking for a party) we
use two grills, one to start the cooking at a slightly higher heat (most of
the flareups) and one at a lower heat to finish (very few flareups). Use
your own judgement on when to switch grills - it should come natural even
for novices, for some reason it'll just look like it's time.

Posted to bbq-digest by vev-bbq@michvhf.com on Feb 1, 1998