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.
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