- Charcoals [hickory if possible]
- 2 tablespoons [30 mL] salt
- 2 tablespoons [30 mL] paprika
- 1 1/2 teaspoons [7.5 mL] pepper
- 4 chicken [3 to 3 /12 pounds / 1.4 to 1.6 kg each], cut in half
- 3 tablespoons [45 mL] vegetable oil
- 1 tablespoon [15 mL] vinegar
- 1 teaspoon [5 mL] Tabasco sauce
|
- Cover hickory charcoals with water and soak at least 1 hour; drain.
- Combine salt, paprika and pepper.
- Mix well and sprinkle over chicken.
- Combine vegetable oil, vinegar and Tabasco sauce; mix well.
- Set aside chicken and oil mixture.
- Preheat barbecue, covered; let heat until charcoal is gray.
- Push charcoals to one side of the barbecue; cover them with cinders of wood.
- Place chicken on grill, on side opposite the charcoals; close the cover.
- Grill chicken on indirect embers 3 to 3 1/2 hours, until well cooked, turning occasionally.
- Brush chicken with oil mixture during last hour of cooking.
|
