Slow Grilled Barbecue Chicken

Edwina McCaslin

2c Apple Cider Vinegar
1c Oil
4T Salt (Optional replace 2T salt with 1/4c Soy Sauce)
2T Worcestershire Sauce
1T Tabasco

2 whole chickens, split into halves


Prepare basting liquid. Heat grill to ambient temperature between 200 and 250 degrees. Place chicken skin side down onto the grill and baste liberally with basting liquid. Cook with grill lid closed for 15-20 minutes, at which point flip the chicken over and rotate it 180 degrees. Baste again and cook for another 15-20 minutes. Continue this step every 15-20 minutes, rotating the chicken 180 degrees every other time. Chicken will be done when the leg bone easily twists away from the flesh, or at an internal temperature of 170 degrees (around 3 hours for a medium-sized chicken). Remove from grill and allow to rest for at least 10 minutes in aluminum foil.

For the basting liquid:
Combine all ingredients except chicken in a medium sauce pan and heat over medium-high heat until sauce ingredients come together. Do not boil. Keep heated on low throughout cooking.

Servings: 4-8