Rip’s Barbecued Chicken (Texas Style)

Serves: 7
Total Calories: 99


1 (5-ounce) bottle Worcestershire sauce
5 ounces water (halfway between 1/2 and 3/4 cup)
5 ounces vinegar
2 tablespoons margarine
2 - 3 slices uncooked bacon, chopped
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon celery salt
1/2 tablespoon prepared mustard
grated rind of 1/2 lemon
1 - 2 dash of Tabasco
1 - 2 clove garlic, crushed
3 - 4 chicken, about 1 1/2 pounds each


Combine first 12 ingredients and simmer for 30 minutes. In the meantime split chickens in half and season with salt and pepper. Place chickens on hot grill, skin down, and brown on both sides, turning occasionally (takes about 15 minutes). Baste first with oily part of sauce that has floated to top. Continue basting and turning over gentle coals until done. Chickens will be tender and a deep rich brown (takes about 45 minutes).

Nutritional Facts:

Serves: 7
Total Calories: 99
Calories from Fat: 26

This Rip’s Barbecued Chicken (Texas Style) recipe is from the Best of the Best From The Southwest Cookbook Cookbook. Download this Cookbook today.

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