Amish Barbecued Chicken

by soccermom ay 8, 2001

Source: Cooking from Quilt Country

It's starting to heat up in SC so it's time to break out the grill. This is a wonderful way to fix chicken, and since there's no tomato in the marinade the sauce won't burn while it's cooking.

Barbecue Sauce
1/2 cup water
1/2 cup cider vinegar
2 tablespoons vegetable oil
1 small bay leaf
1 1/2 teaspoons garlic powder
1 1/2 tablespoons Worcestershire sauce
1 teaspoon granulated sugar
1 1/4 teaspoon salt
3/4 teaspoon black pepper
1/4 teaspoon celery salt

8 boneless chicken breasts

In a small saucepan, combine the sauce ingredients and bring to a boil over high heat. Remove from heat. Place the 8 chicken pieces in a shallow glass dish or resealable zip-top bag. Reserve some sauce for basting. Pour the remaining sauce over the chicken, cover, and marinate overnight.

The next day, grill chicken about 4 inches above well-heated coals for about 6 minutes on each side, brushing frequently on each side with sauce. Spoon a bit more sauce over the chicken just before serving.