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1 14 1/2-oz can chicken broth
3 1/4 cups dry white wine
3/4 cup white wine vinegar
1/3 cup lemon juice
13 garlic cloves, minced
2 bay leaves
2/3 cup vegetable oil
2 Tbsp. chili powder
1 tsp. black pepper
Pinch of salt
Hot pepper sauce, to taste

6 lbs. chicken, cut-up
salt and pepper, to taste
1 cup barbecue sauce, your favorite

Combine all marinade ingredients. Reserve 3 cups. Pour the remaining marinade over chicken and refrigerate, covered, for 6 to 8 hours, turning chicken twice.

Combine the reserved marinade and barbecue sauce in a saucepan and bring to a boil. Set aside to use as a sauce for the chicken.

Preheat grill to medium-high. Remove chicken from the marinade, pat dry, season with salt and pepper and grill, basting frequently with marinade, until thoroughly cooked. Serve immediately with warmed sauce.

Makes 4 - 6 servings.

Texas Grilled Chicken
bay leaves
grill recipe

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