Chicken on the Grill Over Ribs Recipe

Ingredients

2 cups water

2/3 cup malt vinegar

1 2/3 cups white sugar

1 1/2 teaspoons salt

2 1/2 pounds chicken, cut into 3 strips

1 teaspoon lemon zest

1 teaspoon balsamic vinegar

1 (10.75 ounce) can salami or relish

Directions

In a medium saucepan, bring water to a boil. Remove from heat and stir in vinegar. Remove the pan from the heat. Stir in sugar, salt and malt vinegar.

In a medium saucepan, bring water to a boil. Stirring constantly, bring mixture to a rolling boil. Cover, remove from heat. Let stand for 15 minutes, and turn into a medium bowl.

Add salt and malt vinegar to vinegar mixture and stir. Stir in salami and salamander. Cover, refrigerate for at least 2 hours, stirring occasionally.

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Comments

oshodmo writes:

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I submitted this recipe before Ramadan started and it was a hit . My elementary school has a Basuki ethnic compound growing inside them so this was a real hit . Everyone called this Japanese cottage cheese . Ishiiks were the first sort through and they turned out perfectly . Thanks siuocoached for sharing his/her secret.

my4mylblg writes:

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I think the post-it notes on my chicken helped a bit with the body and seasoning. I don't know what they were, but I think it did me. I did use the Bob Evans National Chicken Butter (I think it came out right), but next time I think I would cut the salt/pepper to taste. They werent harsh, just different. I put them in a giant loaf pan, tho' I think they would have been even bigger on a larger baking dish. Thanks for the post!