Description:

Grilled chicken

Source:

Garry L. Singleton

Serves/Makes:1 sauce for 10 halves

Ingredients

• 1 gallon (3.8 ltr) apple cider vingar
• 2 cups (475 ml) sugar
• 1/2 container crushed red pepper
• 5 tbsp (70 ml) black pepper
• 1/4 cup (60 ml) salt, that's not too much, most will run off chicken
• 1/2 cup (125 ml) regular prepared mustard
• 1/2 chicken per person for adults
• 1 bottle of vegetable oil, least expensive is ok

Preparation

• Pour 3 cups (700 ml) of vinegar out of gallon container and save.
• Add all of the ingredients (except oil) in remainder of vinegar.
• Tighten lid and shake often to mix.
• Prepare grill and let heat.
• Clean chicken, removing fat.
• Make sure chickens are cut in half, split down the middle.
• Bathe chicken with vegetable oil by pouring on and rubbing all over.
• Hold each piece up to drip off excess.
• Sprinkle both sides with salt, don't be afraid to sprinkle well, most will run off chicken when applying sauce.
• Place each half on heated grill and cook for approximately 1 hour and 30 minutes at 350 degrees (175 C.) turning once. Place chicken inside down first.
• 15 to 20 minutes before chicken is done, use a pair of large forks and tear chicken seperating meat but, not from the bone.
• Sprinkle sauce on halves, do this two to three times before removing from grill otherwise the sauce will just run off into the grill.
• Enjoy!

Comments

This recipe is a mountain specialty passed down from our ancestors. You may make it as hot as you like, it's up to you