Time to get that barbecue hopping so why not add an Irish twist?
1 Tsp seasoned salt
1 broiling/frying chicken (about 3 lbs) cut into serving pieces
1 bottle of
1 Tbsp dark brown sugar
1 Tbsp lemon juice
1 Tbsp vegetable oil
1 tablespoon dark molasses
1/8 Tsp red pepper sauce
Rub veteran salt evenly over chicken. Arrange chicken in single layer in shallow 2-quart baking dish.
Mix remaining ingredients in small bowl; pour over chicken pieces. Cover and refrigerate at least 4 hours or overnight; turn chicken over several times during marinating.
Preheat coals in outside barbecue. Remove chicken from marinade; reserving marinade. Arrange chicken, skin-side up, on cooking rack 5-7 inches above hot coals. Cook until underside of chicken is dark brown, 20-25 minutes. Brush it with marinade.
Turn chicken over; brush chicken with marinade. Cook until underside of chicken is dark brown, 20-25 minutes longer. Turn chicken over; continue cooking until chicken is fork tender, 5-10 minutes longer, brushing often with marinade. Serve cold or hot.