Barbara Bush'S Barbecued Chicken Recipe

Name: Barbara Bush'S Barbecued Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/2 - 3 lbs broiler-fryer chickens, quartered; 3 tablespoons lemon juice; 1 tablespoon cooking oil; 1 teaspoon salt; 1/2 teaspoon fresh ground black pepper; 1 clove garlic, minced; 2 1/2 cups water; 1 cup coarsely chopped onion; 1/2 - 3/4 cup sugar; 1/2 cup butter or 1/2 cup margarine; 1/3 cup prepared yellow mustard; 1/4 cup cider vinegar; 1/2 teaspoon fresh ground black pepper; 2 1/2 cups catsup; 1/2 cup Worcestershire sauce; 6 -8 tablespoons lemon juice; 1/2 teaspoon ground red pepper

Servings: persons

2 1/2 - 3 lbs broiler-fryer chickens, quartered
3 tablespoons lemon juice
1 tablespoon cooking oil
1 teaspoon salt
1/2 teaspoon fresh ground black pepper
1 clove garlic, minced
2 1/2 cups water
1 cup coarsely chopped onion
1/2 - 3/4 cup sugar
1/2 cup butter or 1/2 cup margarine
1/3 cup prepared yellow mustard
1/4 cup cider vinegar
1/2 teaspoon fresh ground black pepper
2 1/2 cups catsup
1/2 cup Worcestershire sauce
6 -8 tablespoons lemon juice
1/2 teaspoon ground red pepper

1
Place chicken in a plastic bag set in a shallow dish.
2
For marinade, stir together 3 tablespoons lemon juice, cooking oil, salt, 1/2 teaspoon black pepper, and garlic.
3
Pour over chicken.
4
Close bag.
5
Marinate in the refrigerator for up to 24 hours, turning often.
6
In a saucepan, combine water, onion, sugar, butter, mustard, vinegar, and 1/2 teaspoon pepper.
7
Bring to boiling, reduce heat.
8
simmer, uncovered for 20 minutes.
9
Stir in catsup, Worcestershire, 6 to 8 tablespoons lemon juice, and red pepper.
10
Return to boiling, reduce heat.
11
Simmer, uncovered for 50 to 60 minutes or until reduced to about 4 cups.
12
Meanwhile, drain, chicken, disacrding marinade.
13
In a grill with a cover, arrange preheated coals around a drip pan.
14
Test for medium heat above the pan.
15
Place chicken, bone side down, on grill rack over drip pan.
16
cover and grill for 50 to 60 minutes or until chicken is done (170 degrees for breast meat and 180 degrees for thighs and legs), brushing often with barbecue sauce the last 10 minutes of grilling.
17
To serve, pass additional barbecue sauce with chicken.

500

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 2 1/2 - 3 lbs broiler-fryer chickens, quartered, 3 tablespoons lemon juice, 1 tablespoon cooking oil, 1 teaspoon salt, and more.

Yes, Barbara Bush'S Barbecued Chicken falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Barbara Bush'S Barbecued Chicken

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions