I’m personally, not crazy about “BBQ” sauce like “Open Pit” etc. For those of you who have seen what happens to chicken on the grill when the BBQ sauce has turned into the color of the briquettes, you probably know what I mean. With this recipe, you will never have to eat black chicken again. Doug gets furious with me when he finds some leftover chicken in the fridge with no skin on it. That’s my favorite part of this chicken. I should buy the wings and just chow down on the skin.

If possible, make the basting sauce for this chicken at least 24 hours in advance to blend the flavors.

• 1/2 cup white apple vinegar
• 1/2 cup salad oil
• 1 1/2 tsp. Worcestershire
• 1/2 tsp. minced onion
• 1 garlic clove
• 3 tsp. salt
• 1 tsp. paprika
• 1 1/2 tsp. tomato paste
• 10-15 drops Tabasco
• 1/2 tsp. dry mustard
• Chicken
• Melted butter

Make the basting sauce by combining all of the ingredients and shaking it all up in a jar. Baste the chicken with the melted butter and place over hot coals for 5 minutes to sear it. Then brush the chicken with sauce and turn and baste every 5 minutes for 25 minutes, basting a total of 5 times.

Take it off the grill and have your din din!