Mother McGehee's Chicken

American South
Quick and tasty grill BBQ sauce

Ahh, the grill that brings people outside to picnic tables. Even if the grill is a converted wheelbarrow, as Paul Nees demonstrates in the photo. This chicken grills up quickly. Painting either chicken or pork with this superb, sophisticated sauce lends great character. I thoroughly enjoyed this dish at an evening porch BBQ with Paula Nees, the artist, and her family. Helen, her aproned mother, cooked it and faithfully penned the recipe into my notebook - "good for chicken or pork." I laughed when I read the original recipe for 35 pounds of meat. Here it is, downsized.
2 chickens, cut into serving pieces

Basting Sauce:
1 cup vinegar
1/2 cup water
1/2 large onion, thinly sliced
1 lemon, thinly sliced
1 clove garlic, smashed
1/4 cup sugar
1/4 pound butter (half this if doing pork)
2 tablespoons salt
1/2 teaspoon freshly ground pepper
1 1/2 teaspoons Worcestershire sauce
3/4 teaspoon red pepper (double if you like it hot)
2 tablespoons chopped parsley
1 Combine basting sauce ingredients in pan and simmer for 10 minutes.

2 Put the chicken on the grill. Turn meat every 4 to 5 minutes, painting sauce with a mop until done, about 20 minutes.

servings  use metric
original recipe yield: 35 # of chicken or 50 # of pork
Notes NOTE If lemons are plentiful, use two more lemons and half the vinegar. A typical lemon yields 1/4 cup natural juice. If using concentrated lemon juice, use 2 tablespoons per lemon.

If you use our recipes - please give foodie kitchen credit and link to