Roadside Chicken


 
Bryan S said:
If you like the chicken from the roadside chicken stands then you'll like this. I've been making this for about 15 years now and it's pretty darn good. :D

ROADSIDE CHICKEN

1 cup white vinegar
1/2 cup veg oil
1/4 cup worcestershire sauce
1 TBS Sea or Kosher salt
1 TBS white sugar
1 tsp garlic powder
1 tsp onion powder
1 tsp white pepper
1/2 tsp celery salt

Mix/shake till well dissolved. I put mine in a old worcestershire bottle with the shaker top. You can marrinate the chicken in the sauce for up to 2-8 hrs before cooking. If so discard marinade and make fresh for the cooking sauce. I apply the sauce every 5 min to both sides and turn every 5-10 min. Apply one final coating 5 min before removing from the grill. You can't put too much sauce on while grilling. It will build up a nice layer of flavors. I use the kettle but i think it would do well on the WSM (Larry used it) with no water pan and a high heat cook. I usally add one small piece of apple wood while grilling also. Hope you like it. Enjoy

EDIT: If you are going to marinate the chicken first, then leave the oil out for the marinade proccess. Make up a fresh batch for basting the chicken with the oil in the sauce.
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Sounds like a great recipe for the Santa Maria grill! Thanks for posting.
 
Dwayne: Interestingly, it was one of the first ones I tried as well when I joined here. I liked it but have only done it a couple times since.
 
I wasn't aware of this particular recipe, until it was mentioned in another thread. I gave this recipe a try with some bone-in, skin-on chicken thighs on my kettle last weekend. Overall we thought the flavor profile was good, but we found the skin to be a bit saltier that we care for. I did marinade the thighs for a few hours with the basting sauce minus the oil as suggested, and I basted the thighs about every 5-10 minutes with a fresh batch of basting sauce (including oil) during cooking. Is it possible to over-baste chicken with this recipe, or should I just dial back the salt in the recipe? In addition to the sea salt, the Worcestershire sauce as well as the celery salt (of course) both have salt in them, so it would seem that the sea salt could be reduced somewhat. Thoughts?

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Keith Jenkins said:
I wasn't aware of this particular recipe, until it was mentioned in another thread. I gave this recipe a try with some bone-in, skin-on chicken thighs on my kettle last weekend. Overall we thought the flavor profile was good, but we found the skin to be a bit saltier that we care for. I did marinade the thighs for a few hours with the basting sauce minus the oil as suggested, and I basted the thighs about every 5-10 minutes with a fresh batch of basting sauce (including oil) during cooking. Is it possible to over-baste chicken with this recipe, or should I just dial back the salt in the recipe? In addition to the sea salt, the Worcestershire sauce as well as the celery salt (of course) both have salt in them, so it would seem that the sea salt could be reduced somewhat. Thoughts?

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I wanted to circle back around on this recipe. We had some of these chicken thighs in the freezer, and I recently had some of the meat from them (without skin) in sandwiches along with some Havarti cheese. Very tasty! I'll be trying this recipe again, dialing back the salt by going with just celery seed rather than celery salt, as well reducing the amount of sea salt.
 
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