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NC Style BBQ Chicken

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AZRP
AZRP Posts: 10,116
edited November -1 in Poultry

Ingredients

• Juice of 2 lemmons• 2 Tbs garlic powder
• 2 Tbs crushed red pepper• 1 pt white vinegar
• 2 Tbs black pepper• 1 Cup vegitable oil
• 1 Tbs cayene pepper• all purpose flour for dusting
• 2 Tbs worcestershire sauce• chicken halves or leg quarters
• 2 Tbs Loisianna hot sauce
• 2 Tbs chile powder

Instructions

Shake chicken in flour to coat, and cook indirect on a raised grid at 350-400 until skin is crispy, about 1-1 ½ hours.
Bring the rest of the ingredients except the oil to boil then add 1 cup oil. Pour into a large bowl and keep it warm. Submerge the hot chicken in the sauce then set it, skin side down, on a square of HD foil. Pull the sides of the foil up forming a bowl and spoon several Tbs of sauce on the chicken then wrap tightly. Work fast so the chicken doesn’t cool off. Wrap the foil packages it towels and put into a cooler and let them steep for one hour.

Notes

Number of Servings:

Time to Prepare:

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