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Volume II
July 2, 2010

Barbecue Chicken Chinese Style


Here is a simple but absolutely fantastic recipe for your newsletter. I believe the members will love it!

My mother found this recipe in an unknown magazine over 50 years ago. I am 58 years old and I remember growing up with (as we called it) "Chinese Chicken". It was my brothers and my absolute favorite. When our birthdays or any other special occasion came around, my mother would ask the most silly question. "What would you like for supper?" Yep! You guessed it.

It is also delicious served cold.

Rob Gray

Barbecue Chicken Chinese Style
(Or as we lovingly call it: "Chinese Chicken")
Makes 4 servings

1 cut up frying chicken (or to 5 to 6 legs and thighs)
3 tbl salad oil
1/2 tsp ground ginger
1/4 teaspoon garlic powder
1/3 cup soy sauce (Regular or Low Sodium)
1 tsp dry mustard
1/4 tsp pepper

Mix all of the ingredients. Marinate the chicken in the mixture for at least 30 minutes, the longer the better (meaning HOURS). Overnight will make it fantastic!

Line a pan with foil then put in a rack, (to make clean up easier) then place the chicken on the rack. Bake at 350 degrees for 50 minutes. Turn the oven to 450 degrees for another 10 minutes. *Important* Baste with the drippings every 15 minutes. Total baking time is 60 minutes.


1. For crispier skin, change baking time at 350 deg to 60 minutes, then 450 degrees for another 10 minutes.
2. This recipe is also good if you want to use it for wings, however the baking time might have to be adjusted.

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