|
- 2 chickens (quartered), or 8 leg quarters
- * Salt (to taste)
- * pepper (to taste)
- 8 oz apple cider vinegar
- 8 oz water or favorite fruit juice (apple, orange, pineapple, etc.)
- * lemon pepper (read note below)
Serves 8-10
Note: Use only lemon pepper that has citric acid as the first or second ingredient. Real lemon rind will burn on the grill
and get bitter.
|
 |
|
|
|
|
|
- Prepare and/or cut up chicken for the grill.
- Light grill. Mix apple cider vinegar and water in equal proportions and put into a spray bottle.
- Put chicken on grill, skin side down. Do not put white meat on the grill until dark meat has been cooking for 20
minutes.
- After 20 minutes, put white meat on grill and continue as normal. Both white and dark meat will be done at the same time.
- Salt and pepper top side of chicken. Let cook about five minutes. Turn chicken and repeat salt and pepper.
- Continue to turn chicken at five minute intervals or less. After each turn, spray the chicken down with the apple cider
vinegar mixture.
- When chicken is almost done (about 1½ hrs.)and about two more turnings are required , discontinue spraying with vinegar
and shake the lemon pepper on the first side.
- Turn the chicken and shake lemon pepper on second side.
- After one or two minutes the chicken is ready for the plate.
|
|
|
|
|