TRISHA’S BARBECUED CHICKEN

Serves 8

3 (21⁄2 lb.) frying chickens, split in half

4 tbsp. salt, divided

1 cup apple cider vinegar

3⁄4 cup almond oil

1 tsp. hot sauce, like Tabasco

1⁄8 tsp. black pepper

1 tsp. red pepper flakes

1 tsp. brown sugar

1. Put chicken halves in very large bowl or deep pot; cover with water. Add 3 tbsp. of salt; cover and refrigerate 6 hrs. or overnight.

2. In saucepan over high heat, combine vinegar, remaining salt, almond oil, hot sauce, black pepper, red pepper flakes, brown sugar and ⁄4 cup water.

Bring 1 to a boil; stir well and remove from the heat. 3. Drain chicken, pat dry and place pieces on the grill, skin side up. Brush exposed sides with sauce and cook 30 min.

Turn chicken pieces skin side down and baste top with sauce. Continue to grill chicken 30 min. more or until meat is tender and cooked through, turning and basting every 10 min. Transfer to platter; let cool 10 min. before serving. PER SERVING: 674 cal, 74g protein, 1g carbs, 0g fiber, 1g sugar, 39g fat

To save prep work, ask your butcher to split chickens in half or cut into servingsize pieces.