Ingredients
1.5 sticks unsalted butter (can substitute margarine)
.5 cups white vinegar
3-5 t. salt
1-2 t. black pepper
1 t. ground red pepper
2 T. lemon juice
Preparation
Prepare grill for a medium temperature (cook the chicken slow). While grill is heating, combine above ingredients over low heat. After butter melts, mix thoroughly. Set aside 1/4 of mixture for dipping after chicken is done. Put chicken halves (or breasts) on grill and liberally apply sauce with a basting brush. Stir sauce before and during application (pepper sinks to the bottom otherwise). Continue to grill chicken and baste - turning and basting every 7-10 min. Halves should take about 1 hour and be golden brown when done.
