SUNBURNED CHICKEN

Ingredients
1 cut up chicken for every 4 people, 1 stick unsalted butter (1/2 cup)
1 cup apple cider vinegar, 1 tsp of Tabasco sauce (more or less to taste)
1 tsp of Ground Cayenne Pepper, 2 tsp Seasoned Salt

Tools needed: Long handled tongs, Basting brush or mop, Sauce dish

Directions
Season cut up chicken with Seasoned Salt. Place chicken in seal tight bag and place in the refrigerator to marinade at least 1 hr. prior to cooking (better if marinated overnight).  

For basting sauce: melt 1 stick of unsalted butter in saucepan over low heat. Add 1 cup apple cider vinegar, 1 tsp hot sauce and 1 tbsp of Ground Cayenne Pepper. Bring sauce to simmer.

Prepare grill for a high heat side and a low heat side: If using charcoal, heap more burning embers to one side (high heat area) leaving an area with only a few embers for a less intense side.

Place chicken on grill skin side down over high heat side and let sear for 5 minutes. Baste with the basting sauce and turn. Repeat every 5 – 10 minutes basting and turning each time.

If grill flames up move the chicken to the cooler side only as long as needed then return to the hot side.

Continue basting and turning until the internal temperature reaches 170 deg F. or until juices run clear (usually takes about an hour). As chicken pieces get done move them to the cooler side and continue to baste and turn along with the rest until all pieces are done and ready to serve.  Chicken will be crispy brown on the outside, tender and juicy on the inside.

Remove chicken from grill cover will tinfoil and allow to rest for 10 minutes – just enough time to get your guest to the table!