Barbecuing chicken is a favorite summer pastime among the Amish. When the summer heat rises the urge increases to get that heat out of the kitchen and move it to the outdoor grill. Grilling outside is especially appealing in Amish homes because the vast majority don’t have air-conditioning so a hot kitchen will simmer up the house in a hurry.
This recipe comes to us from Amish cook and farm wife Luella Yoder in Iowa. We’ll hear more from her soon. Meanwhile, enjoy her recipe for a juicy, juicy grilled barbecued chicken!
- 1 quart water
- 1 quart vinegar
- 8 tablespoons salt
- 4 tablespoons Worchestershire sauce
- 4 teaspoons black pepper
- 2 teaspoons garlic salt
- Soak chicken in this brine overnight , or a few hours before grilling.
- We like to put chicken brine on a burner on low before grilling and heat it up a little like ½ hour or so it speeds up the process of grilling.
- And using chicken with the skin on keeps it more juicy for grilling.