Intimately touched by his wife’s breast cancer diagnosis and the loss of her mother to lung cancer, Curtiss now channels his professional skills and time toward raising awareness and supporting organizations that are on the frontline in the fight against cancer. Learn more at www.pinkribboncooking.com.
From Chef Curtiss: This recipe has been in my repertoire for decades and is a mainstay at any BBQ fundraiser we are involved in. There are no added sweeteners, tomato-based products, or other ingredients chefs generally incorporate into a barbecue recipe. This recipe is straightforward, simple, and healthier for you if you can resist the skin. Good luck (we factored in the skin in the nutrition facts so just eat it). Half a chicken might be a large portion for some people so feel free to downsize at no extra charge.
- 1/4cupcooking oil
- 1/2cupcider vinegar
- 1tsppoultry seasoning
- 2broiler chickens, cut into halves, wings tips removed
- Place all ingredients in a blender and pulse several times to mix. Pour sauce over chicken halves and allow to marinate overnight.
- Start a medium grill. When coals are ready move all to one side, allowing you a location where the heat is not in direct contact with the meat.
- Place chicken halves, cut side down, on the grill, away from, the coals. Grill for about 60 to 75 minutes without disruption.
- Pierce the thickest part of the thigh with a cooking fork or slender knife. When the chicken has clear juices running from the thighs they are done. Serve on platters immediately.
Amount Per Serving
- Calories: 567
- Total Fat: 38.74g
- Cholesterol: 195mg
- Sodium: 1042mg
- Total Carbs: 0.33g
- Dietary Fiber: 0.03g
- Sugars: 0.09g
- Protein: 43.59g
Chef Curtiss is the Founder of Pink Ribbon Cooking LLC, a media company that helps those touched by breast cancer experience how food, nutrition and diet can improve the quality of life before, during and after a cancer diagnosis. Chef Curtiss is a board member of the Cancer Patient Support Program, a member of the Vermont Hope Lodge Advisory Committee and he serves on the Quality of Life Workgroup for Vermonters Taking Action Against Cancer. Chef Curtiss is the former Dean of Culinary Arts at New England Culinary Institute.