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Prep Time: 15 Minutes Cook Time: 480 Minutes |
Ready In: 495 Minutes Servings: 6 |
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I got this recipe out of a Ladies Home Journal magazine. I believe it was a sample of one of the recipe's from Trisha Yearwood's new cookbook. I thought it sounded good and didn't want to loose it so I'm posting it here! (Note: Cook time includes refrigeration time) Ingredients:
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 |
Directions:
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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