Crispy Garlic Chicken by Aloma Tally

Unknown

Aloma - - - I would love to try this chicken. I have a question.
The chicken is in pieces and dipped - there is a drip pan with liquid
in it. Is that just there for a taste as it goes into the smoke?
Or - - is it for basting the chicken pieces?[p]I would appreciate knowing this - can't wait to try it.[p]Judy

Nature Boy

Judy Campbell,
That is a good question. I can't figger it out. Here is the instructions.[p]Preparation Directions:
• Mix melted butter and honey together(dip chicken pieces)
• Combine all other ingredients(coat each piece after dipping in honey and butter. [p]Cooking Directions:
• Chop 1 cup onion and 5 garlic cloves and sprinkle on hot coals.
• Chop 1 cup onion and 5 Garlic cloves place in drip pan with water & 1 bottle italian salad dressing. Place on rack over drip pan and let cook for 2 hours on med heat setting.[p]
The preparation directions sound fair enough. The cooking directions confuse me. It says earlier in the recipe to cook on a rack over the drip pan, on a "medium" setting....whatever that is. 375 maybe? And why would you dump all that good stuff in the drip pan if you were not going to use it somehow. I don't get it. Maybe someone else can tackle this one![p]I would probably skip the goodies in the drip pan, and coat the chicken pieces and cook them at 400, elevated over a drip pan with some water to prevent the drippings from burning. [p]Or they would probably do well direct at 275-300 flipping every 15 minutes for an hour or a bit more (they should crunch up like ChefRD's wings). Good luck![p]Cheers
NB