If it was summer, BBQ chicken was on the menu most weekends, either at the local volunteer fire department, church or at home. My uncle had a BBQ Chicken business and his chicken was the best. 🙂
Baste the chicken fryers with the sauce. It’s better (easier) to use whole halves or whole quarters, not fryer pieces with separate breast, thighs, legs and wings.
1/2 Pound Butter
1 Pint Apple Cider Vinegar
1/2 Pint Water
1 teaspoon salt
Juice of one lemon (optional)
This recipe makes enough Basting Sauce for about five whole chickens or ten splits.
Mix the ingredients in a sauce pan and warm until combined.
Grill the chicken directly over the hot charcoal for about 5 minutes. This gives grill marks and helps seal in moisture.
Then move the chicken to the indirect heat side of the grill. Baste and turn the chicken every ten minutes until finished cooking. Cooking time is about 1 hour; the chicken should be at 170°.