Barbequed Chicken

Title: Barbequed Chicken
Categories: Main
Yield: 1 Servings

1 Split fryer chicken
White vinegar
5 ts Salt
2 ts Dry mustard
2 ts Coarse grind garlic powder
2 ts Cracked black pepper
2 ts MSG
1 ts Crushed thyme
1 ts Celery salt
1/2 ts Dried ground lemon peel

I let the chicken stand in the fridge for a good hour before cooking on the
Weber with a combination of charcoal and hickory (plain tap water in the
drip pan.) I personally thought it was a tad bit on the salty side, but the
family said it was fine. Must have been me. Next time I might back off some
on the plain salt and the garlic powder and make up the difference with
Lawry’s (Coarse Ground with Parsley) Garlic Salt, which I happen to like a

NOTES : The weather finally warmed up around here (Eastern Nebraska) long
enough to allow for barbequing some chicken this past Saturday. I let a
split fryer sit in white vinegar for twenty minutes or so, turning a few
times. Next I coated the halves with olive oil. Then I sprinkled on this
rub (makes plenty for one split fryer):
Recipe by: Craig Edmundson

Posted to recipelu-digest by molony on Feb 04, 1998