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Please rate this recipe using the stars above

Servings: 24

Ingredients:

  • 7 cups Dark beer
  • 3 cups CATTLEMEN'S® Gold® Barbecue Sauce
  • 2 cups White vinegar
  • 1 cup FRENCH'S® Honey Mustard
  • 15 each Garlic cloves, thinly sliced
  • to taste Kosher salt
  • to taste Black pepper
  • 3 each Savoy cabbage, small heads, thinly sliced
  • 3 each Onions, thinly sliced
  • 6 each Whole chickens (2 1/2 to 3 lb.), thoroughly rinsed and patted dry, cut up
  • as needed Olive oil
  • 1 1/2 cups CATTLEMEN'S® Gold® Barbecue Sauce

Directions:

  • 1. To prepare marinade, combine beer, barbecue sauce, vinegar, Honey Mustard, garlic cloves, salt and black pepper in large bowl; mix thoroughly.
  • 2. Add cabbage and onions to marinade; mix thoroughly.
  • 3. Season chicken with salt and black pepper; place in hotel pan. Cover chicken with marinade. Cover and marinate in refrigerator 8 to 12 hours.
  • 4. Remove chicken from hotel pan. Pan sear until golden brown.
  • 5. Transfer marinade to roasting pan coated with olive oil. Top with seared chicken.
  • 6. Brush each piece of chicken with barbecue sauce. Bake in preheated 350°F convection oven until cabbage is tender and chicken reaches an internal temperature of 165°F. Stir cabbage mixture occasionally. Serve additional barbecue sauce on the side for dipping.