Barbecue Chicken

Submitted by Melanie

Sunday morning I was leaving a church meeting and the missionaries came up to me and said what time should we be over for dinner? I total forgot that I signed up to feed the missionaries that day. I told them 5:30 would work. I ran home and started looking in the fridge to see what I had on hand to feed the missionaries. I had some frozen chicken, and some canned veggies. So I started looking online to see if I could find any good chicken recipes. I found this one.

I am still getting use to grilling, so I was a little nervous about trying this recipe. I was so glad that I did though! My husband loved it and said that the sauce was tangy and just the way he like it. My chicken also turned out very moist (that doesn't always happen).

Ingredients

• 2 chickens (or 4 whole bone-in chicken breasts) halved lengthwise (I used boneless skinless chicken breast)
• 1 1/2 cups Italian dressing, recipe follows
• 1/4 cup Neelys Barbecue Seasoning, recipe follows
• 1 cup Neelys Barbecue Sauce, recipe follows

Directions

Rinse chicken halves in cold water and pat dry with paper towels. Place chicken in a large bowl or baking dish, coat with Italian dressing and evenly season with Neelys seasoning. For best results, allow the chicken to marinate in the refrigerator overnight. (I marinated the chicken for about 6 hours and it turned out great)

Grilling Outside:

Thirty minutes before you're ready to cook, take the chicken out of the refrigerator and allow it to come to room temperature. Preheat the grill to a medium temperature, about 275 degrees F preferably over hickory and charcoal. (I used a gas grill and used indirect heat)

Place the chicken halves on grill, meat side down. Cover grill and cook for about 50 minutes.(If you are not using a whole chicken I would cook the chicken for about 5 minutes each side). Brush the chicken with Neelys Barbecue sauce during the last 5 minutes of cooking.

Neely Italian Dressing:

• 2 tablespoons ground mustard
• 2 garlic cloves, smashed
• 1 tablespoon crushed red pepper flakes
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried oregano
• 1 tablespoon sugar
• 2 tablespoons Neelys Barbecue Seasoning
• 1/3 cup red wine vinegar
• 1 cup canola oil
• Salt and pepper

Mix all the ingredients together in a bowl, except the oil and salt and pepper. Slowly whisk in the oil and season with salt and pepper, to taste.

Yield: 1 1/2 cups

Neelys BBQ Seasoning:

• 1 1/2 cups paprika
• 3/4 cup sugar
• 3 3/4 tablespoons onion powder

Add all ingredients to a bowl and stir until combined. Keep in an airtight container for up to 6 months.

Neelys BBQ Sauce

• 2 cups ketchup
• 1 cup water
• 1/2 cup apple cider vinegar
• 5 tablespoons light brown sugar
• 5 tablespoons sugar
• 1/2 tablespoon fresh ground black pepper
• 1/2 tablespoon onion powder
• 1/2 tablespoon ground mustard
• 1 tablespoon lemon juice
• 1 tablespoon Worcestershire sauce

In a large saucepan, combine all ingredients. Bring mixture to a boil, reduce heat to a simmer. Cook uncovered, stirring frequently, for 1 hour 15 minutes.

Yield: 3 1/2 cups

Source: foodnetwork.com