BBQ chicken

Votes: 1

Time: 1 hour 15 minutes plus marinating time
Complexity: easily
Servings: 6

Grill barbecue chicken. To keep the meat juicy and tender, we recommend soaking the chicken in brine for several hours. The salt helps retain moisture, preventing your chicken from drying out during the long grilling process. Brush the chicken with barbecue sauce during cooking for a crispy, savory crust.

If you can't find small, kilogram-sized chickens, roast large ones, cutting them into 4 pieces.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Hen

Three roasting chicken carcasses (1 g each), cut in half
4 tbsp. salt

Barbecue sauce

1 cup apple cider vinegar
3/4 cup liquid peanut oil
1 teaspoon hot sauce, such as Tabasco
1/8 tsp black pepper
1 teaspoon cayenne pepper

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: chicken, barbecue sauce, apple cider vinegar, Peanut butter, ground cayenne pepper, Tabasco sauce

Cooking the dish according to the recipe:

ChickenPlace the chicken halves in a large saucepan and cover completely with water. Add 3 tablespoons of salt, cover, and refrigerate for at least 6 hours or overnight.
Barbecue sauceIn a saucepan, combine vinegar, the remaining 1 tablespoon salt, peanut oil, hot sauce, black pepper, 1/4 cup water, and cayenne pepper. Bring the mixture to a boil, stir well, and remove from heat.

Drain the chicken halves, pat them dry, and place them skin-side up on the grill. Brush with sauce and grill for 30 minutes. Then flip the chicken skin-side down, brush with sauce, and grill for another 30 minutes, turning and basting with sauce every 10 minutes. Check for doneness by turning a leg; it should move easily.

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