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Barbequed Chicken - Craig's


1 split fryer chicken
white vinegar
5 teaspoons salt
2 teaspoons dry mustard
2 teaspoons coarse grind garlic powder
2 teaspoons cracked black pepper
2 teaspoons MSG
1 teaspoon crushed thyme
1 teaspoon celery salt
1/2 teaspoon dried ground lemon peel

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). 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 lot. - - - - - - - - - - - - - - - - - -

Yield: 1 serving

Preparation Time: 0:00

** Exported from Now You're Cooking! v5.57 **

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