| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Guamanian |
Poultry |
8 |
Servings |
INGREDIENTS
| 5 |
lb |
Chicken; cut in quarters |
| 2 |
|
Lemon; sliced 1/4" thick |
| 2 |
|
Lime; sliced 1/4" thick |
| 2 |
|
Onion; sliced 1/4" thick |
| 1 |
qt |
Vinegar |
| 1 |
qt |
Soy sauce |
| 2 |
cn |
Beer |
|
|
Garlic powder |
|
|
Salt |
|
|
Pepper |
|
|
Ginger (optional} , ground |
INSTRUCTIONS
Recipe by: KIM "LOO WOW" HOLBROOK Preparation Time: 24:0 From: "MSgt Kim
Holbrook" <kholbroo@nctsdg.navy.mil>
Date: Thu, 23 May 1996 14:59:47 -0600
Place a layer of chicken parts (see notes) on bottom of small Playmate
cooler, sprinkle with liberal amounts of garlic powder, salt, pepper, and
ground ginger (optional). Cover the layer with Lemon, lime, and onion
slices (squeeze a couple slices while your at it}. Place next layer of
chicken and repeat.
Mix vinegar (or white wine, and or combination), soy sauce and beer. Pour
the entire mixture over the layered chicken to cover. Let stand (marinade)
for at least 24 hours in the fridge..or real cool place. Barbeque on Weber
grill, about 45 minutes..or until ya think its done {for those without a
grill, the oven will work, 375 for about an hour}. Make sure you add some
sort of smoking chips (mesquite, hickory, pecan, etc.} to the briquets as
the chickern is cooking.
Posted to Master Cook Recipes List, Digest #95
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