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Oil Drum Chicken

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Buxwheat
Buxwheat Posts: 727
edited November -1 in EggHead Forum
Don't know where I found this recipe, but decided to give it a try tonight. It was excellent! Will definitely put this in the regular rotation. Didn't have any Worcestershire sauce, so I substituted soy sauce and added several dashes of Angostura Bitters. Was in a hurry so I used the minced garlic that comes in a jar (1.5 Tsp). Didn't marinate near as long as per recipe (only about 1.5 hours), but it still had plenty of flavor. I thought it was a little on the spicy side (a good thing) but the wife didn't think so (and she is not fond of real hot stuff). She ended up eating two pieces so she must have really liked it. Set up was direct, adjustable rig w/ bars on the highest setting (grid about at gasket level), dome temp 400°. Took 35 minutes for wings and thighs, 40 for breasts and legs.

Oil Drum Chicken

4-5 lbs. of chicken pieces
½ cup red wine vinegar
½ cup apple cider vinegar
½ cup olive oil
¼ cup Worcestershire sauce
1 tablespoon Kosher salt
1 tablespoon sugar
3-4 cloves garlic
1 teaspoon onion powder
1 teaspoon white pepper
1 teaspoon black pepper
½ teaspoon celery salt
1 teaspoon dried basil
1 teaspoon dried parsley
1 teaspoon crushed red pepper flakes

Put the salt and garlic in a food processor and pulse until the garlic is minced. Add the remaining ingredients, except the chicken, and give them a whirl until they are well-combined. This makes just under 2 cups of marinade. Reserve a half cup for basting the chicken.

Put the chicken in a freezer bag and coat with the remaining marinade. Squeeze the air out of the bag and seal. Marinate in the refrigerator for at least 4 hours, overnight is best.

Set your grill up for a direct cook over medium-high (400°F) heat. Put the chicken on the grill and close the lid. Cook for about 5 minutes, then flip and baste with the reserved marinade using a basting brush or mop. Flip and baste every five minutes. Cook for about 30 to 40 minutes, until the juices run clear and the meat is no longer pink in the center, or until you reach 170°F in the breast and 180°F in the thickest part of the thigh.
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