Tricia Yearwood's Chicken with her Crock Pot Mac and Cheese
This chicken is so tasty, moist and easy to make that it has become a staple for sofa tailgating in the Blackburn home! The most difficult part of making this recipe is quartering the chicken. My family tells me that it reminds them of a traveling BBQ company in Northern Illinois called Fay's BBQ. I love this chicken because it isn't the standard tomato based BBQ sauce, but has that tangy, spicy tinges to it that tickles the taste buds! I just made this a couple of weeks ago and already my mouth is drooling! Now, I do double the sauce that Tricia has in the original recipe, but I love to slather and I mean slather the chicken with the sauce. It just POPS!
The chicken does take a bit more time to grill than using pieces so allow the time necessary. It took my chicken a good hour and fifteen minutes, but it is SO worth it!
So, here we go!
Two 3 pound frying chickens, split
4 tablespoons salt
2 cups cider vinegar
1.5 cups peanut oil
2 teaspoon hot sauce, such as Franks
1/4 teaspoon black pepper
2 teaspoon cayenne pepper
2) Place quarters in a large pot and cover with water. Add salt to act as a brine. Place pot with chicken for no less than 6 hours and allow to "brine".
3) In a large sauce pan, blend all sauce ingredients, bring to a boil and set aside.
4) Prepare grill and place chicken on grill. Brush frequently with the sauce until chicken hits 180 degrees internally.