Cold Broiled Chicken
Yield
12 servingsPrep
2 hrsCook
Ready
Trans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
soy sauce, tamari
|
|
| 1 | cup |
sherry
|
*
|
| 1 | tablespoon |
paprika
|
|
| 2 | garlic |
cloves
|
*
|
| ½ | cup |
vegetable oil
|
|
| 12 | pounds |
whole chicken
six birds, halved |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
soy sauce, tamari
|
|
| 237 | ml |
sherry
|
*
|
| 15 | ml |
paprika
|
|
| 2 | garlic |
cloves
|
*
|
| 118 | ml |
vegetable oil
|
|
| 5.4 | kg |
whole chicken
six birds, halved |
|
Directions
Combine the soy sauce, sherry, paprika, garlic, and hot pepper sauce, and pour over the chicken halves.
Let stand for an hour or two, turning occasionally.
Broil 35 to 40 mins.
Remove the chicken from the marinade and brush each piece with oil.
Broil, bone side to the heat, for 13 mins.
Brush with the marinade and broil for 3 more minutes.
Turn, and move the chicken a little farther from the broiling unit to prevent the skin side from blistering and burning.
Brush skin side with marinade and broil for 12 minutes.
Brush again, and continue broiling until tender.
Cool the chicken and wrap in aluminum foil for carrying to the picnic site.
