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Ingredients
- Version 2:
- 1 lb (.5 kg). butter
- 1 cup (225 ml) water
- 1 cup (225 ml) vinegar
- 4 tbsp (60 ml) salt
- 1 tbsp (15 ml) pepper
- 4 tbsp (60 ml) Worcestershire Sauce
- 1 oz (28 grm). Accent
- 2 cups apple cider vinegar
- 3 Tbsp. ketchup
- 2 Tbsp. brown sugar
- 4 tsp. Kosher salt
- 1 Tbsp. tabasco
- 2 tsp. dried hot red pepper flakes
- 2 tsp. restaurant style black pepper
- Version 3:
- 1 quart of water
- 1 cup kosher salt
- 2 Tbsp. black pepper
- 2 lbs. butter
- 2 Tbsp. MSG or Accent
- 2 Tbsp. worchester sauce (Lee & Perrins)
Preparation
Step 1
Boil together. This will store well in the refrigerator
I boiled all the ingrediants, cooled and then cut a chicken in half and marinated for about 8-10hrs. The butter will solidify while in the fridge.
Use a charcoal grill with mesquite charcoal. Reboil the marinade to use for basting. Cook the chicken over direct heat. Throw the chicken halves on skin side down for a few minutes to brown. Turn over skin side up to finish the final 30-40 minutes.
Brush with marinade every few minutes (important part). Check temp for doneness.
(Make enough marinade to put in a bucket or deep dish, and grab your tongs, pull off grill and dunk in marinade and place back on grill.)