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Rec: BBQ Chicken (Dawn's, with Moyn's notes)

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Joined: Dec 9, 2005


Posted to Thread #9231 at 12:55 am on Dec 31, 2007

BBQ Chicken

2 whole chickens, cut-up (used skinless thighs)
2-1/2 cups rice vinegar (used seasoned rice vinegar)
1 cup soy sauce (used Kikkoman lite soy sauce)
1 cup fresh lime juice (used half fresh lemon juice)
1-1/2 tsp ground black pepper
4 cloves garlic, minced or pressed

Remove skin from chicken. Marinate chicken in a single layer, in a baking dish, covered, refrigerated, turning once, or Ziploc bags work well too, for at least 3 hours, up to overnight. Bring to room temperature, and drain. Grill on barbecue until chicken is cooked through and juices run clear.

Source: Dawn/SD now Missouri

Patís notes: Used skinless thighs, marinated 3 hours then grilled and they were sooooo good. Used seasoned rice vinegar, Kikkoman low salt soy sauce, and half fresh lime juice, half fresh lemon juice, excellent marinade, definitely a keeper.

Moyn said: This chicken is really delicious. Marinate overnite if you can!

Dawn said: This is also good with pork tenderloin or pork roast, you should definitely marinate overnite as Moyn suggests. I have frozen chicken in the marinade in the freezer, also the marinade freezes well itself.

Debbie in GA said: ISO Dawn/San Diego - made Foster Farms BBQ chicken... and it was sooooo goooood! I used boneless, skinless chicken thighs, marinated for a day and a half, then wound up freezing cuz we weren't home to eat. Pulled a bag out of the freezer and thawed and grilled and it was grrrreat! Thanks for yet another keeper!

Michael in Phx said: Thanks Moyn! The Foster Farms BBQ Chicken marinade you pointed me to IS very good. It does taste strongly of vinegar, but that's good, in my family's opinion! The tang was balanced well with the soy, etc. Also, my only tweak was to use "seasoned" rice vinegar instead of plain. My grocer was giving away bottles of this free awhile back, and I never use flavored rice vinegar in any of my stir-fry recipes, so this was my chance to use it up. The flavored vinegar has corn syrup and brown sugar listed as ingredients, along with salt. I could taste a definite sweetness to the chicken, which worked well to balance the sourness of the vinegar. Thanks for the tip! Dawn's recipe is wonderful.

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