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Ingredients
1 Cups white vinegar
1/2 Cup canola oil
1/2 Cup ketchup
1/4 Cup tomato juice
1 Tablespoon hot pepper sauce
1/2 Tablespoon poultry seasoning
2 Teaspoons salt
3/4 Teaspoons pepper
1/2 Teaspoon garlic powder
2 Pounds chicken pieces
Instructions
In a large bowl, combine the first nine ingredients. Reserve 1 cup for basting chicken. Pour remaining marinade over chicken in a large roasting pan. Cover and refrigerate for 4 hours. Drain; discard marinade.
Grill chicken, covered, over low heat, turning and brushing with reserved marinade several times, for 60 to 75 minutes or until juices run clear.