Summer is finally here! Thank GOODNESS!!! It’s been ages, at least.
Which means backyard pool parties, trips to the beach, grilling out as much as possible, lazy evenings on the porch, and lots of family, friends, and fun!
When I was growing up we had lots of family cookouts every summer. Of course we used charcoal grills, since the propane ones weren’t around yet, and I have to say that for burgers and hot dogs, and steak, charcoal far surpasses the gas grills in flavor!
But barbecued chicken is great on either grill type…especially with this recipe!
Growing up on the Eastern Shore of Maryland, I seriously never had any other kind of barbecued chicken except with this recipe. My mom or one of my aunts would make up a huge batch of it, and one of my uncles would tend the grill out back, constantly turning the pieces and basting continually until they were blackened and done! Sitting down to eat this culinary delight with homemade potato salad, macaroni salad, and fresh tomatoes was a treat beyond compare! Followed by fresh homemade ice cream, of course!
Oh, the wonderful memories….
When I first met my husband and took him to the Shore for a family cookout, I told him we were having barbecued chicken. He was anticipating the kind he grew up with in Kansas City, with their traditional red sauce, and what a surprise he had! But Ben, who could honestly eat chicken every day, actually liked it, even though he continually says, “it’s not barbecued!”
Yes it is. And every summer the highways all over the Eastern Shore are filled with BBQ Chicken fundraiser meals to go, made with this same style of sauce. It’s a tradition, and I have to say, those roadside meals are out of this world!
So here it is….there are slight ingredient measurement variations in each Shore family’s recipe, but they all taste pretty much the same. So kick off your summer grilling and enjoy a new treat! Or, if you’re from my area, see how your recipe varies from mine and throw some chicken on the grill.
1 1/2 c apple cider vinegar
3/4 c vegetable oil
1 tsp pepper
3 tbl salt
1/2 tbl poultry seasoning
Mix all ingredients and either shake well, or blend with an egg beater. If not being used immediately, refrigerate til ready to grill. (Any leftover sauce can be refrigerated, but use within two days.)
Place chicken pieces on grill and baste continually with sauce, turning every 5-7 minutes, basting as they’re turned.