Recipe of the Month: Rick’s Barbecued Chicken

January 19, 2011
Slow roasting, combined with a flavorful sauce, keeps Rick’s chicken moist and delicious

½ cup oil
2 cups vinegar
4 tablespoons salt
1 teaspoon pepper
2 teaspoons poultry seasoning
1 teaspoon garlic salt
1 teaspoon monosodium glutamate
1 tablespoon lemon juice

Recipe makes enough sauce for 10 chicken halves.

Combine all ingredients together in bowl to create sauce. Place chicken halves over slow charcoal fire. Roast for 2 to 2 ½ hours, turning and basting with sauce eight to ten times or more. Take care to keep the fire low to avoid burning, adding charcoal as needed. To tell when the chicken is done, pull on a wing and if it breaks away easily and there is no red showing, it is ready.

“Put the chicken halves in a covered roaster or closed box lined with foil,” Richard says. “Douse again with sauce and let stand 10-20 minutes or as long as you can stand it.”

“This recipe is equally as good with whole Cornish hens,” he adds.

  • Julie Polstra

    It is almost 9:00 pm on a snowy Thursday night. Looking at Rick’s BBQ Chicken is just making my mouth water!! Can not wait to try this one out!!

    • Jonathan

      Trust me,it’s great.A bit salty though.I would cut down or out the salt or do without the msg.



  • Tom

    Why in the world would you want to ruine a good recipie with MSG???!!! Go figure…..

  • terry

    This looks wonderful! Will definitely try it without the monosodium glutamate (MSG), our family has always had problems with it

  • Romy Elepano

    Sounds good, but I will pass on MSG and add a touch of lime and brown sugar for extra flavor. Hmmmmm good.

  • Sandy

    I will try this recipe in the Spring. Right now we are having bitter cold temp’s North East Coast of USA. It sounds very good my mouth is watering for good BBQ chicken.

  • Ruby

    Sounds mouth watering..think I will try it with cornish hens..mmmmm!

  • Bruce

    Sounds and looks good!!! Wonder how it would do in a smoker????

  • Jim

    So many people have MSG problems, most products in the stores have deleted it from their food products. Substitute natural sea salt or other non-MSG flavor product, there are many on the market. Chefs agree that if you have to add MSG as a flavor enhancer, you need to do a fix to your recipe.