Art Mayoff shares this recipe with us.
- Quarter a chicken, then cut quarters in half. You’re better off with smaller rather than larger pieces.
- Remove skin.
- Place in glass dish.
- Use about 1/2 to 3/4 cup of any kind of white wine and pour it over the chicken.
- Then sprinkle about 1 tablespoon of garlic powder onto the chicken and refrigerate for a few hours.
- Turn the chicken pieces at least once to make sure the garlic and wine marinate reaches all sides.
- Use Bull’s eye Original BBQ sauce (# 39017 from Costco or Sams club).
- In a small bowl, combine:
- 4 to 8 ounces of BBQ sauce,
- one or two slices of onion, finely chopped,
- one tablespoon of chopped a green bell pepper,
- two or three tablespoons of honey and a tablespoon of powdered garlic,
- and mix.
- At the barbecue:
- Barbecue chicken and discard the marinade. Do not use or brush the marinade onto the chicken.
- Use medium heat setting on the grill.
- Turn the chicken every 5-8 minutes cooking for 30 to 40 minutes.
- Check to make sure its done.
- When the chicken is done:
- Place some wood chips or a few small sticks of dry wood onto half of the coals – to create a flame under half of the grilling surface.
- With a pair of tongs remove each piece of chicken, one at a time and swish it around in the BBQ sauce mixture to coat it fully and put each piece back onto the grill over the flaming wood.
- Be careful not to burn the chicken. It only takes one to two minutes, on each side for the BBQ sauce to cook.
- Make sure all pieces of chicken get flamed on all sides.
- Move the completed ones off to the side of the grill where there is no flame.
- After all the chicken is flamed, turn off grill and place chicken into a serving dish.
- Drip about 1/2 teaspoon (a squirt) of honey onto each piece of chicken.
- Serve.