Barbecued Chicken

1. 1

   For the chicken: Put the chicken halves in a very large bowl or deep pot and cover with water.

2. 2

   Sprinkle 3 tablespoons of the salt in the water, cover and refrigerate the chickens for 6 hours or overnight.

3. 3

   For the BBQ sauce: In a saucepan, mix together the vinegar, remaining tablespoon salt, peanut oil, hot sauce, black pepper, 1/4 cup water and cayenne.

4. 4

   Bring this mixture to a boil, stir well and remove from the heat.

5. 5

   Drain the chicken, pat dry and place the halves on the grill, skin side up.

6. 6

   Baste with the sauce and cook for 30 minutes.

7. 7

   Turn the chickens skin side down and baste the top with sauce.

8. 8

   Continue to grill the chickens for an additional 30 minutes, turning and basting the chicken every 10 minutes.

9. 9

   Check for doneness by twisting a drumstick; it should move easily.

10. 10

    Cook's Note: If you cannot find small chickens, use larger ones (3 to 3 1/2 pounds) and quarter them.

* Per serving · 4 servings · Values may vary.

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