Barbequed Chicken

         Yield: 1 Servings
Categories: Entrees

1 Split fryer chicken White vinegar 5 ts Salt 2 ts Dry mustard 2 ts Coarse grind garlic powder 2 ts Cracked black pepper 2 ts MSG 1 ts Crushed thyme 1 ts Celery salt 1/2 ts Dried ground lemon peel I let the chicken stand in the fridge for a good hour before cooking on the Weber with a combination of charcoal and hickory (plain tap water in the drip pan.) I personally thought it was a tad bit on the salty side, but the family said it was fine. Must have been me. Next time I might back off some on the plain salt and the garlic powder and make up the difference with Lawry's (Coarse Ground with Parsley) Garlic Salt, which I happen to like a lot. NOTES : The weather finally warmed up around here (Eastern Nebraska) long enough to allow for barbequing some chicken this past Saturday. I let a split fryer sit in white vinegar for twenty minutes or so, turning a few times. Next I coated the halves with olive oil. Then I sprinkled on this rub (makes plenty for one split fryer): Recipe by: Craig Edmundson