Traditionally chicken is cooked slowly over a low heat, about 2 feet above real charcoal. Charcoal is started in pits before sunrise and 250+ halves are usually finished about noon. You can do nearly as well over a gas grill but be very careful to minimize flare-ups which will burn the skin. Soaked wood chips wrapped in foil (punch a couple holes) or smoker box will add to the smoky flavor.
2 or 3 whole chickens split in half (or chicken pieces)
½ cup peanut oil
2 cups apple cider vinegar
4 tablespoons salt
1 heaping teaspoon black pepper
2 teaspoons poultry seasoning
1 teaspoon garlic salt
1 tablespoon lemon juice
1 teaspoon MSG (optional)
No nutrition information available
Mix the sauce ingredients well.
Begin with chicken at room temp and place skin side up on the grill and allow to begin cooking slowly. Turn and baste with sauce allowing it to puddle in the cavity. Turn and baste frequently to prevent burning and to maximize the sauce flavor in the meat. Slower is better for this recipe.
The chicken should be completely done and the leg joint should break easily. Skin will be lightly browned and not burned if you are careful with the grill.
You can serve immediately, but taking the next step will infuse more flavor. Place each half of hot chicken on a piece of aluminum foil, sprinkle with more sauce, and wrap tightly. Pack the halves together in a cooler or low oven to keep warm for about 30 minutes. The chicken will steam making it moist with even more flavor.
To reheat a foil wrapped half – open foil and put 1 tablespoon of sauce, or just use a tablespoon of cider vinegar, in the cavity. Rewrap and warm in oven. It will taste almost hot off the grill.