Apple Cider Vinegar BBQ Chicken

For chicken:

1 (3-4 lb.) whole chicken, rinsed, cleaned, patted dry and trussed
6 tablespoons extra virgin olive oil, divided
2 ½ teaspoons kosher salt
2 teaspoons black pepper

For the sauce:

1 1/2 cups apple cider vinegar
3/4 cup ketchup
1/2 cup Dijon mustard
1/3 cup brown sugar, firmly packed
2 cloves garlic, minced
1 tablespoon Worcestershire sauce
1/2 teaspoon cayenne pepper
3 teaspoons salt
2 teaspoons black pepper

Preparation

Allow chicken to come to room temperature. Preheat oven to 425˚.
Brush chicken with 3 tablespoons of olive oil and rub in salt and pepper.
Brush chicken with 3 tablespoons of olive oil and rub in salt and pepper.
Pour the rest of the olive oil into a deep oven-safe pan, like a Dutch oven or cast iron stock pot.
Place chicken in pan breast side up. Bake for 1 1/2 hours or until meat thermometer measures an internal temperature of 165˚.
Place chicken in pan breast side up. Bake for 1 1/2 hours or until meat thermometer measures an internal temperature of 165˚.
While chicken cooks combine sauce ingredients together in a medium saucepan and simmer for 10 minutes, stirring often. Pour over servings of chicken or use as a dipping sauce

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