Roadside Chicken

This is a recipe that has been bouncing around a lot on the TVWBB forums for some time now.  It is a recipe that is common at roadside chicken stands.  This produces a crispy crust and a moist meat.

Ingredients for the marinade:

• 1 cup white vinegar
• 1/4 cup worcestershire sauce
• tbsp white sugar
• tbsp kosher salt
• tsp garlic powder
• tsp onion powder
• tsp white pepper
• 1/2 tsp celery salt

Directions:

1. Marinade your chicken legs, breasts, wings or whatever cut for 1-8 hours.  The longer the better the flavor.
2. I used Webers charcoal baskets for this cook.  The baskets were placed on opposite sides of the grill leaving the center for indirect.
3. Make your basting sauce.  Use the same recipe as the marinade except add 1/2 cup of vegetable oil.
4. Baste your chicken and put in the center of the grill.  Place the lid on the grill.  Every 3-5 minutes flip your chicken and baste it.  You want the skin to come out crispy and it will.
5. Cooking takes about 30 minutes depending on the cut of chicken you are grilling.
6. Plate with some corn on the cob or potato chips and you are done.

If you are interested in the chicken leg holder I am using it is made by Masterforge.  I picked it up at a Lowes home improvement center for about $6.  You can find them online as well.  They make a nice easy way to cook up to 12 legs at a time.  However as I found spray it with non-stick cooking oil before using it.