Email to Mand      

Recipe Categories: gijane's HOME PAGEAPPETIZERS BABYFOOD BAKING BBQ BEAUTYMAKEUP BEVERAGES BOOZE BREAD BREAKFAST BRITISH CAKESandPIES CANDY CASSEROLES CELEBRITY CHILI2 CHILLI COOKIES COOKINGTIPS COPYCAT CROCKPOT DESSERTS EGGLESS EGGS ETHNIC FISHandSEAFOOD FOODHISTORY FRUIT GAME HISTORICAL HOLIDAYS HOUSEHOLD Humor ITALIAN JAMSandJELLIES KIDS LowCarb4Sean LOWFAT MAFIARECIPES MARINADES MEATS MICROWAVE PASTA PASTRIES PETS PICKLES PIZZA POULTRY RAMEN-NOODLES RICE ROCCODISPIRITO SALADandDRESSING SALSA SANDWICHES SAUCES SideDishes SNACKS SOUPSandSTEWS TAILGATE VEGAN VEGETABLES VEGETARIAN WINGS

U.S. Marines Barbecued Chicken




Source of Recipe


the web


Recipe Introduction


Recipe courtesy of the Food Service Company from Headquarters and Service Battalion, 2d Force Service Support Group, II Marine Expeditionary Force in Camp Lejeune, N.C.


List of Ingredients




3 1/2 pounds chicken, broiler fryer, cut up into 8 portions
4-ounce bottle chili sauce
1 16-ounce bottle of tomato catsup
4 ounces cider vinegar
1/4 cup Worcestershire sauce
5 ounces prepared mustard
2 tsp. cayenne
2 tsp. ground black pepper
2 tsp. salt

Recipe



1. Preheat oven to 400° F.

2. Place the chicken on a shallow baking pan with space between the pieces.

3. Combine all the remaining ingredients in a large bowl. Stir with a wire whisk until completely smooth.

4. Reserve half of the sauce for dipping. Spoon the sauce over the chicken; reserve 1/4 cup to spread over the chicken for the last 10 minutes of cooking.

5. Bake in the oven until nicely browned and cooked through, 50 minutes to one hour.

6. Place on a serving platter and serve the sauce along with the chicken.

Serves 4 to 6