Barbecued Wedding Chicken
- 1 gallon water
- 2 cups Morton's Tenderquick
- 1 cup brown sugar
- 3 cups cider vinegar
- 3 bay leaves
- 25 pounds of chicken pieces
- Combine marinade ingredients and pour over chicken.
- Refrigerate up to 24 hours.
- Drain meat and grill as usual.
Recipe by Amish 365 at https://www.amish365.com/two-indiana-amish-wedding-recipes-barbecued-chicken-and-chicken-dressing-casserole/
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