in category Amish and Pennsylvania Dutch Recipes
Barbecue Sauce
1/2 cup water
1/2 cup cider vinegar
2 tablespoons vegetable oil
1 small bay leaf
1-1/2 teaspoons garlic powder
1-1/2 tablespoons Worcestershire sauce
1 teaspoon granulated sugar
1-1/4 teaspoon salt
3/4 teaspoon black pepper
1/4 teaspoon celery salt
8 boneless chicken breasts
In a small saucepan, combine the sauce ingredients and bring to a boil over high heat. Remove from heat. Place the 8 chicken pieces in a shallow glass dish or resealable zip-top bag. Reserve some sauce for basting. Pour the remaining sauce over the chicken, cover, and marinate overnight.
The next day, grill chicken about 4 inches above well-heated coals for about 6 minutes on each side, brushing frequently on each side with sauce. Spoon a bit more sauce over the chicken just before serving.
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