From: Sue Cummings Reply-To: Sue Cummings Newsgroups: rec.food.recipes Followup-To: rec.food.cooking Subject: COLLECTION (2) Barbecued Chicken Date: 11 May 1995 07:01:20 -0600 Organization: cyberport.net Message-ID: Here are two sauces for barbecued chicken that our family likes. Neither one is a tomato-based barbecue and both would work well for either with or without the skin: Barbecue #1 For each two boneless chicken breasts, mix 2 Tbl soy sauce, 2 Tbl white wine, 1 Tbl vegetable oil, 1 Tbl cornstarch. Pour over chicken and let stand about 20 minutes. Grill chicken, brushing sauce over the top. Barbecue #2 This is our favorite. You will have to estimate how much you need. You probably need about 1 to 2 cups for a good sized chicken. I get a whole chicken and cut it into pieces but there is no reason this wouldn't work on just the chicken breasts. Use about 2 parts butter or margarine to one part lemon juice. Melt the butter and mix with the lemon juice. Stir in garlic salt to tast. My husband says "lots" of garlic salt. If you are opposed to the fat in the margarine, just use the garlic salt and lemon juice for a tangy, garlicy grilled chicken. sec@cyberport.net Sue Cummings ~~~ Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the "Posting Guidelines" article first. Submissions go to recipes@rt66.com; questions/comments go to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear.