Serves: 7
Total Calories: 99
Combine all ingredients except chicken, and simmer for 30 minutes. In the meantime, split chickens in half and season with salt and pepper. Place chickens on hot grill, skin-side-down, and brown on both sides, turning occasionally (takes about 15 minutes). Baste first with oily part of sauce that has floated to top. Continue basting and turning over gentle coals until done. Chickens will be tender and a deep, rich brown (takes about 45 minutes).
This Rip’s Barbecued Chicken (Texas Style) recipe is from the The Recipe Hall of Fame Cookbook Cookbook. Download this Cookbook today.
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