Chicken, grilled (Nelson's)

By pcoates

Ingredients

• Alternate:
• 1 lb (.5 kg). butter
• 1 cup (225 ml) water
• 1 cup (225 ml) vinegar
• 4 tbsp (60 ml) salt
• 1 tbsp (15 ml) pepper
• 4 tbsp (60 ml) Worcestershire Sauce
• 1 oz (28 grm). Accent
• 1 pint vegetable oil
• 1 pint water
• 1 pint vinegar
• 3 tablespoons Worcestershire sauce
• 5 tablespoons salt
• 1 teaspoon garlic powder
• 1 teaspoon pepper

Preparation

Step 1

Boil together. This will store well in the refrigerator.

Alternate:
Directions:

1 Mix all together and bring to a boil over the stove just to dissolve salt and mix flavors.
2 Dip each piece of chicken in sauce and place on hot grill.
3 (NOTE: do not store any sauce that has come into contact with the chicken. If not using all of the sauce at one cooking, separate what you want to store from what you will be cooking with.).
4 Baste intermittently as the chicken cooks.
5 Direct flame will brown the chicken more than cooking NOT directly over the fire (indirect).
6 Chicken will be juicier if you cook indirect however, so I normally will move the chicken on and off the direct flame, rotating them for even cooking. This helps to brown each piece but doesn't dry out the chicken. Using this method I normally cook the chicken 45 - 60 minutes.


Comments from posts...
*I boiled all the ingrediants, cooled and then cut a chicken in half and marinated for about 8-10hrs. The butter will solidify while in the fridge, but oh well. Use a charcoal grill with mesquite charcoal. Reboil the marinade to use for basting. Cook the chicken over direct heat. Throw the chicken halves on skin side down for a few minutes to brown. Turn over skin side up to finish the final 30-40 minutes. Brush with marinade every few minutes (important part). Check temp for doneness. My wife couldn't believe this, said it tasted just like Nelson's and said I'm not allowed to cook chicken any other way ever again.
*I cooked 14 chicken legs on my cast iron grill pan due to the current outside temperature and they turned out great. I used I can't believe it's not butter, used 2 Tbls of salt(instead of 4) and used a pre mixed cajun spice instead of the accent. This will be my go to chicken recipe. I can't imagine anyone who wouldn't enjoy the great taste.