How to Make Barbecued Chicken

Prepare juicy grilled chicken with Trisha's Southern-style barbecue sauce, using these step-by-step instructions.

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Photo By: Matt Armendariz, Ray Kachatorian ©2012, Televison Food Network. G.P., 2014, Television Food Network, G.P. All Rights Reserved

Photo By: Matt Armendariz ©2014, Television Food Network, G.P. All Rights Reserved

Photo By: Matt Armendariz ©2014, Television Food Network, G.P. All Rights Reserved

Photo By: Matt Armendariz ©2014, Television Food Network, G.P. All Rights Reserved

Photo By: Matt Armendariz ©2014, Television Food Network, G.P. All Rights Reserved

Photo By: Matt Armendariz ©2014, Television Food Network, G.P. All Rights Reserved

Photo By: Matt Armendariz, Ray Kachatorian ©2012, Televison Food Network. G.P., 2014, Television Food Network, G.P. All Rights Reserved

Barbecued Chicken

Follow Trisha's lead by serving juicy cuts of barbecued chicken with a tangy, vinegar-based sauce at your next summer grilling party.

Get the Recipe: Barbecued Chicken

Brine the Chicken

Put the chicken halves in a very large bowl or deep pot and cover with water. Sprinkle 3 tablespoons of the salt in the water, then cover and refrigerate the chickens for 6 hours or overnight.

Make the Sauce

In a saucepan, combine vinegar, salt, peanut oil, hot sauce, black pepper, water and cayenne. Bring this mixture to a boil, stir well and remove from the heat.

Baste the Chicken on the Grill

Drain the chicken, pat dry and place the halves on the grill, skin side up. Baste with the sauce and cook for 30 minutes. 

Turn the Chicken

Turn the chickens skin side down and baste the top with sauce. Continue to grill the chickens for an additional 30 minutes, turning and basting every 10 minutes.

Twist a Drumstick to Check If It's Done

Check for doneness by twisting a drumstick; it should move easily.

Plate and Serve

Arrange the chicken on a platter and serve hot off the grill.