Ingredients:
1/4 cup butter
1/4 cup Worcestershire sauce
1/4 cup vinegar
1 garlic cloves, minced
5 -6 drops Tabasco sauce
chicken pieces ( bone in and skin still on)
salt and pepper
Directions:
Generously salt and pepper chicken pieces and let sit while you prepare the baste(I sometimes like to use Montreal Chicken seasoning for a different, but excellent flavor). Melt butter and add other ingredients except chicken.
Use a grill, propane or charcoal, and heat to med. high. Place chicken pieces and leave just until starting to brown(only a couple of minutes). Turn down heat all the way to low or use indirect heat(Indirect heat is how I cook it). This will take around 30-60 minutes to cook through depending on the chicken pieces.
Turn chicken and Brush on the sauce several times during grilling. When the chicken is cooked, turn the heat up to med. high again to crisp the outside(will only take a few minutes). Do not overcook chicken. Use a meat thermometer, if necessary. It is best to take off of grill just when cooked through.
If you do this correctly it will produce a VERY moist and juicy chicken with lots of flavor.
***I usually just use white vinegar, but apple cider is good too. I have also experimented with flavored vinegars which are also good.
Servings: 4-6
Time preparation: 5 min.
Time total: 35 min.