Barbecued Chicken

Total Time: 8 hrs 15 mins Preparation Time: 15 mins Cook Time: 8 hrs

Ingredients

• Servings: 6
• 3 (2 1/2 lb) broiler-fryer chickens, split down center
• 4 tablespoons kosher salt
• 1 cup cider vinegar
• 3/4 cup peanut oil
• 1 teaspoon red pepper sauce (such as tabasco)
• 1 teaspoon cayenne pepper
• 1/8 teaspoon fresh ground pepper

Recipe

• 1 place chickens in a large bowl or deep pot and cover with water; add 3 tbsp salt.
• 2 cover and refrigerate 6 hrs or overnight.
• 3 heat grill to medium high,* placing rack 16 inches from heat.
• 4 meanwhile for basting sauce, in a small saucepan, combine vinegar, oil, 1/4 cup water, remaining 1 tbsp salt, the pepper sauce, cayenne and ground pepper.
• 5 bring to a boil, stirring to combine; remove from heat.
• 6 drain chicken and pat dry.
• 7 place, skin side up, on grill.
• 8 grill basting every 15 min, until an instant-read thermometer inserted into thickest part of thigh without touching bone registers 165 degrees, about 1 1/2 hours more.
• 9 *note: to cook using a stove-top grill, heat oven to 375 degrees.
• 10 heat a grill pan over medium-high heat and cook chicken, skin side up, basting occasionally, 15 minute.
• 11 turn and cook, basting occasionally, 10 min more.
• 12 transfer to oven and bake, basting every 15 min, until an instant-read thermometer inserted into thickest part of thigh without touching bone registers 165 degrees, 40 to 45 minute.