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1
Put the chicken halves in a very large bowl or deep pot and cover with water.
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2
Sprinkle 3 tablespoons of the salt in the water.
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3
Cover the bowl or pot and refrigerate the chickens in this brine for 6 hours or overnight.
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4
Prepare a fire in a grill with the grilling rack set 16 inches above the coals (see Note).
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5
In a saucepan, mix together the vinegar, remaining tablespoon salt, peanut oil, Tabasco sauce, black pepper, 1/4 cup water, and the cayenne.
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6
Bring this mixture to a boil, stir well, and remove from the heat.
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7
When the coals are uniformly covered with gray ash, spread them in a single layer.
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8
Drain the chicken, pat dry, and place the halves on the grill, skin side up.
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9
Baste with the sauce and cook for 30 minutes.
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10
Using tongs, turn the chickens skin side down and baste the top with sauce.
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11
Continue to grill the chickens for an additional 1 1/2 hours, turning and basting the chicken every 15 minutes.
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12
Add charcoal as needed to maintain a hot layer of coals.
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13
Check for doneness by twisting a drumstick.
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14
It should move easily.
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15
If you cannot find small chickens, use larger ones (33 1/2 pounds) and quarter them.
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16
If the grill rack cannot be adjusted, cook the chickens closer to the coals and turn the halves more often to avoid burning.
