This is a marinade that would work for baking and grilling. I wish it’s summer already so we can start grilling. But not yet so we’ll contend with the oven for now . Before I give you the recipe for the Italian-BBQ marinade I must ask that the first step is to parboil the chicken.
Parboil means boiling the chicken pieces in water for at least 25-20 minutes. This precooks the chicken so it shouldn’t take you a long time to bake or grill ‘em. If you decide to bake, parboiling is unnecessary but you’ll have to cook it longer.
Once chicken are parboiled, drain the water off and marinate overnight or at least 2 hours or so.
MARINADE : ( For 7pcs. Depending on how many chicken you’re cooking, just double the ingredients is using more than 7)
2 cups barbeque sauce
1/2 cup Italian Dressing (the salad dressing kind)
2 small squirts of honey
That’s it. Stir the 3 ingredients together. The Italian dressing already has a lot of components that you don’t need to do add anything else once added with bbq sauce and honey. The sweetness of the bbq sauce is perfectly balanced with the Italian dressing’s sourness. I know, easy huh? Don’t be afraid to experiment using the salad dressings you’ve got. Those things are not only for salads. With a little bit of imagination, you’ll have magic in your kitchen .
Use it to marinate the parboiled chicken. Like I said, store the marinated chicken in the fridge overnight OR 2 hours before cooking. Now it’s up to you if you want to bake or grill. Winter time, I say bake it. Summer time, grill baby grill!
Bake for about 30-25 minutes in 355Â°. Bake longer for maybe 40-45 minutes if you didn’t parboil the chicken. If you decided to grill the chicken then you MUST parboil first. If you don’t you’ll have brunt skin and raw meat. Not a good idea. About 6-8 minutes on each side should be good. But like I said, you MUST parboil the chicken before marinating, then grilling afterwards.
I served with my baked Italian-BBQ chicken with mashed red potatoes (with skin YUM!) and buttered corn.