By Trisha Yearwood
Soaking the meat in brine makes it juicy, basting adds spice, and grilling ensures it's crispy.
Makes 6 servings
Work: 15 minutes
Total: 8 hours 15 minutes
3 broiler-fryer chickens (2 1/2 lbs. each), split down center
4 tbsp. kosher salt
1 cup cider vinegar
3/4 cup peanut oil
1 tsp. red pepper sauce (such as Tabasco)
1 tsp. cayenne pepper
1/8 tsp. freshly ground pepper
1. Place chickens in a large bowl or deep pot and cover with water; add 3 tbsp. salt. Cover and refrigerate 6 hours or overnight.
2. Heat grill to medium high,* placing rack 16 inches from heat. 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. Bring to a boil, stirring to combine; remove from heat.
3. Drain chicken and pat dry. Place, skin side up, on grill. Grill, basting occasionally, 30 minutes; turn and baste. Grill, turning and basting every 15 minutes, until an instant-read thermometer inserted into thickest part of thigh without touching bone registers 165 degrees F., about 1 1/2 hrs more.
*Note: To cook using a stove-top grill, heat oven to 375 degrees F. Heat a grill pan over medium-high heat and cook chicken, skin side up, basting occasionally, 15 minutes. Turn and cook, basting occasionally, 10 minutes more. Transfer to oven and bake, basting every 15 minutes, until an instant-read thermometer inserted into thickest part of thigh without touching bone registers 165 degrees F., 40 to 45 minutes.
Nutrition facts per serving:
35.5g total fat
6.5g sat fat