Submitted as part of the BBQ Recipe Contest
BBQ Chicken on the Pit
|Submitted By:||Ann Williams Horne
|Recipe Name:||BBQ Chicken on the Pit|
cooked every 4th of July at our cabin in Mississippi.
8-10 chicken breast (sprinkled with garlic salt & Pepper)
Make sure chicken breasts are thawed well.
8 fresh squeesed lemons (save lemon rinds)
1 bottle of Lea & Perrin worchestershire sauce
4 large onions ( cut up coarsely)
S & P
1 cup vinegar
1 cup wesson oil
1/2 stick butter
Sprinkle breasts with garlic salt and place on pit.
Cook really slow.
Also, sprinkle regualr salt and pepper on both sides.
Pour all other ingredients into a boiler, including sliced lemon rinds.
Boil on high for 1 minute, then reduce heat to medium.
Cook sauce on medium for 1 hr. then lower heat to Low,
and simmer while chicken is cooking.
After checken has cooked 1 hr, start basting chicken with the sauce. Chicken should be cooked for 6 hrs.
Occasionally, baste the chicken until all sauce is used up.
Serve with baked beans, slaw and corn on cob.
French toast can be served with it also.
This is so—–delicious!!
Everyone really goes back for seconds.