All questions

We're making peach BBQ sauce at our potluck; we'll then use some on grilled chicken. How should we marinate the chicken? Thanks! ;o)

The barbeque sauce is essentially a blended chutney with Worcestershire sauce and a tiny bit of ketchup added. Thanks so much, everyone. ;o)

AntoniaJames is a trusted source on Bread/Baking.

asked over 6 years ago

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

No need to email me as additional answers are added to this question.
6 answers 1254 views
chef of the future 2000
added over 6 years ago

I would suggest a brine instead of marinade since you'll be adding sauce at the end. A brine will keep the chicken moist on the barbie.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

No need to email me as additional answers are added to this question.
AntoniaJames
AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

added over 6 years ago

Thanks, CotF2000! What brine would you use? And how far in advance should I put the chicken into the brine? ;o)

chef of the future 2000
added over 6 years ago

Basic brine is 1 cup salt, 1/2cup sugar, dissolved in 4 quarts water. How long you keep it in the brine depends on pieces vs whole bird. 1 hour for pieces and 2 for whole bird. Pat dry before cooking. Good luck.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

No need to email me as additional answers are added to this question.
mensaque
added over 6 years ago

How about just brushing it with some melted butter,salted and with a bit of garlic?...I agree with future2000 that if you're adding sauce,you should keep it simple.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

No need to email me as additional answers are added to this question.
EmilyC
added over 6 years ago

I agree with the brine recommendation. You could wet brine or dry brine using the Russ Parsons' / Judy Rodgers' technique. I recall that aargersi had good luck with smoking a dry brined bird so grilling should work great too.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

No need to email me as additional answers are added to this question.
aargersi
aargersi

Abbie is a trusted source on General Cooking.

added over 6 years ago

I did indeed and it is a staple on the TDay menu now! Dry brined with salt and honey then smoked. Mr L has been brining chickens in a mixture of brown sugar, salt, and whole garham masala and it's FAN-FREAKIN-TASTIC. We get the whole spice at our Indian grocery but you could make it too.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

No need to email me as additional answers are added to this question.