Okay, I'll bite: what is roadside chicken?
Not every chicken makes it to the other side. 
Just kidding. It's a marinade/baste recipe for grilling chicken. I use it when I do birds on the rotisserie. Google will find you all of the details.
looks good, interesting the way you do your spuds on the coals, do they not burn or do you turn them frequently??
I do them that way occasionally. If left on long enough w/out turning they will develop a nice hardened crust but it takes a lot to char them to the point where they are not good. Even then you can just eat the parts you like and leave the char behind.
Hanks right. The name comes from where you'll typically find this type of chicken cooked. Around here anyways, during the warmer months you can find chicken cooking over large pits all over the place. These are put on by different groups of sports teams, churches, fire departments, ect for fundraising purposes. You can usually get a half a chicken for $5. It tastes sooo good. The recipe is a vinegar based recipe and you can find all kinds of versions on the web. The one I use is found on TOS and its the closest I've found to what you can get locally which makes sense since the person the posted the recipe is local to me.
As far as the spuds, I do that if I plan on opening the lid often which this recipe requires. I'm basting every few minutes so the heat goes up and down. They cook faster when they are directly on the coals in that situation. The bottom of can get crispier than normal but I actually kind of like that.
Topic: Roadside Chicken (Read 3321 times)
