admin Every time my family gets together, my dad’s Chickens on The Grill is on the menu. We have been eating this family favorite for years! Whether it’s birthdays, anniversaries, graduations, or just any ol’ time, you can rest assured this tangy and tender meal is what we’re having. While the chicken slow cooks over the grill, it’s basted in a simple vinegar sauce that makes this chicken out of this world!
I typically like to use smaller whole chickens, around 4-5 pounds, because the meat is more tender than bigger chickens.
Simply remove the wings, then butterfly the chicken by slicing through the breasts.
A charcoal chimney is my favorite way to get the coals hot and ready without using any lighter fluid that can add a chemical taste to what you’re cooking.
The sauce that’s used to bast the chicken is apple cider vinegar, unsalted butter, and red pepper flakes. Simple, yet amazingly effective! Use the sauce that’s left over for dipping!
The chicken is cooked with indirect heat; meaning, it’s cooked on the cooler side of the grill to prevent the skin from burning and the meat drying out. Once the chicken is just about done, move it to the hot side of the grill to give the skin that perfect crispy char. My sister and I fight over who gets to eat the skin!
Salt is the secret weapon for this chicken. During cooking, you coat each side twice with salt, which I know seems like a lot, but it’s worth it. The salt creates a crust that makes this chicken so tasty and gives the skin that extra crunch! I use table salt because it’s smaller and more fine than other salts like kosher and sea salt.
Because the wings are smaller, they are done before the rest of the chicken. You can of course save them until the entire chicken is done, but these little babies make amazing appetizers!
Chickens on the Grill
Ingredients
- 1 whole chicken 4-5lbs
- 6 cups apple cider vinegar
- ½ cup 1 stick unsalted butter
- 1 tablespoon red pepper flakes
- Table salt
Instructions
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Set up the grill for indirect heat:
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For charcoal, ready the coals and position them in 2 piles leaving a clear space in between the piles.
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For gas with 3+ burners, light the first and third burners leaving the middle off. Set for medium heat.
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Cut the wings off the chicken and set aside. Butterfly the chicken by cutting through the breast bone and open the chicken up and then flatten with the palm of your hand. Generously salt both sides of the chicken and the wings.
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In a medium sauce pan, add the vinegar, butter, and red pepper flakes over high heat. Bring to a boil then immediately remove from heat.
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When the grill is ready, place the chicken and wings skin side up directly over the cleared area. Cook for 15-20 minutes basting with the vinegar sauce several times. Flip the chicken, add more salt, and cook for 15 minutes basting several times. Flip again and salt. Cook for 15 minutes basting several times. Flip once more and cook for 15 minutes basting several times. Move the chicken directly over the flames and cook for 5 minutes until the skin is slightly charred and the internal temperature reads 165 degrees. Remove the chicken from the heat and cut into pieces or halves.
Recipe Notes
*use leftover vinegar sauce as dipping sauce
*serves 4
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