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'Better than Chiavettas Chicken BBQ Sauce'


Note: Be sure to follow the ‘Cooking Instructions’ that follow the recipe!

What you need:
1 quart Cooking Oil
2 quarts Red Cider Vinegar (DON'T substitute with 'white distilled' vinegar)
¾ cup Salt
¼ cup Poultry Seasoning
5 eggs

What to do:
Beat eggs – beat in oil, then beat in spices. Add vinegar. SHAKE WELL! Makes almost 1 gal.

(It will keep in the fridge for 8 to 10 months in a sealed container. I store it in a gallon vinegar jug. It will separate and look pretty ugly while it sits in the fridge but will be okay when you shake it.)

(I buy whole chickens and split them. It’s easier that way because you don’t have as many pieces to flip but you can do it with pieces if you prefer certain parts.)

(Some of my friends par-boil the chicken before grilling to cut down on grilling time; I have tried that but I prefer to cook from raw)

Cooking Instructions:
If you are using a charcoal grill, don’t skimp on the charcoal; it will take 2 to 2 ½ hours to cook from raw.

Place the chicken on the grill and sprinkle or brush the sauce on and FLIP immediately. The object is to let the sauce drip onto the coals and burn to give the chicken the flavor. (If you let the sauce ‘sit’ on the chicken too long, it will be greasy-and we don’t want that!) Keep some water handy to douse any flames that don’t go out quickly to avoid burning the chicken. Continue to sauce and flip. You will flip more often in the beginning and less often as time goes on. It is ‘DONE’ when you can twist the leg bone easily.

ENJOY!

I should add that if you are using a gas grill, you will want to 'burn-off' the excess sauce after you are finished. I use gas and usually do a 5 minute burn-off when I'm done.