Ingredients:
1 -2 chicken, cut into pieces
1 lb margarine
1/2 cup dried parsley flakes
3 cloves garlic, pressed
1/2 teaspoon rosemary
1/4 teaspoon thyme
1/2 teaspoon oregano
1/4 teaspoon basil
1/4 teaspoon Tabasco sauce
1/2 teaspoon Worcestershire sauce
1 tablespoon minced onions
Directions:
Prepare the chicken as indicated then wash in cold water and dry with paper towels.
In medium size saucepan, melt the margarine over a medium low heat, adding all of the other ingredients.
The reason for using margarine instead of butter is to reduce the burning while cooking.
When the mixture has heated through, let the mixture set awhile to let the flavors “marry”.
Make sure your charcoal is gray-white before starting to grill.
One other implement is needed– a bottle of water to douse the flames (and there will be flames).
Dip each piece of chicken into the sauce until covered than place on the grill about 10 inches from the coal.
You will have flame-ups, but don’t worry about it, that is normal-just keep dousing with water and you will have lots of smoke.
The smoke is the real secret to the great flavor.
Let the chicken cook for about 45 minutes, turning and dipping in the sauce about every 5 minutes or so.
This recipe requires constant attention- don’t walk away.
Servings: 6-8
Time preparation: 25 min.
Time total: 70 min.