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Categories What's New Hot Deals Hot Selling Items Blog: D. O. Classes 2012 Blog: Customer Home Dutch Ovens Dutch Oven Lids Dutch Oven Cook Books Dutch Oven Accessories Dutch Oven Cook Table Lodge Indoor D. O. Lodge Fry Pans Cast Iron Bake ware Backpacks Camp Furniture BBQ Acc. & Charcoal Starter Cookware Accessories Fire Pans , Pits & Grills Fire Starter Flashlights / Lanterns Freeze Dried Food Gold HuntersTest Kit Hot Dog Sticks Idaho T-Shirts Knives Jerky Making Marine Parts & Accessories Mono & Tripods Personal Gear Pie Cookers RV Parts & Accessories Sleeping Bags & Mats Smokers Solar Charger Stoves Survival Tents Trail Books Water Containers Water Filters / Purifiers For Your Convenience View Cart! Camper's Checklist 72 Hour Emergency Checklist Dutch Oven Recipes Dutch Oven Tips Customer Services Privacy Statement Return Policy Shipping Policy Questions & Comments Links of Interest Log Cabin Grub Lodge Dutch Ovens Dutch Oven Cookbooks Hot Dog Forks Idaho Park Service Idaho Travel Guide National Park Service		Home : Dutch Ovens Recipe : Barbecued Chicken Main Recipes Dutch Oven Recipes Back to the Chicken Dutch Oven Recipes page. Barbecued Chicken Few foods are sadder than barbecued chicken burned black on the outside but still raw on the inside. This chicken gets soaked in a flavorful lemon marinade that wont scorch while it cook and is finally glazed with the tomato-based sauce cowboys love. Marinade: 1/2 Cup Lemon Juice 1/4 Cup Vegetable Oil 1 Tablespoon Worestershire Sauce 1 Tablespoon Chile Powder 2 Cloves Garlic, crushed through a press 1/2 teaspoon Salt 2 (3 1/3 pounds) whole Chickens, each cut into 8 pieces 2 Cups Cowboy Barbecue Sauce Go to Cowboy Barbecue Sauce click here Serves: 6 to 8 People In a large nonreactive bowl, combine all the marinade ingredients. Add the chicken and rub in the marinade. Cover and refrigerate for at least 2 hours or up to 6 hours. Make a hot charcoal fire or a hot flame in a gas grill. Remove the chicken from the marinade and arrange around the cooler, outside edges of a lightly oiled grill. Cover the grill and cook, turning once, for 35 minutes. Basting the chicken with the barbecue sauce. Cover the grill and continue cooking, turning and basting occasionally, until the juices run clear yellow when pierced with the tip of any sharp knife, 15 to 20 minutes or more. Serve immediately. By National Cowboy Hall of Fame, Oklahoma City Dutch Oven Checklist ___ Dutch Ovens ___ Lid Lifter ___ Lid Rest ___ Dutch Oven Trivets ___ Charcoal Briquets (Kingsford) ___ Lighter Fluid, and matches ___ Charcoal Starter ___ Spoons,fork, knife, can opener, cutting board, hot pads, vegetable peeler, and measuring cups and spoons. ___ Aluminum Foil ___ Cook Book ___ Long Tongs ___ Whisk ___ Gloves ___ Storage Bag ___ Paper Towels ___ Dutch Oven Scraper ___ Spray bottle of vinegar ___ Spray bottle of oil ___ Don't forget the Food!!!
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