Dedes Barbecued Chicken

• 1/2 cup water
• 1/2 cup apple cider vinegar
• 1/4 cup peanut oil, plus more for the grate
• 2 tablespoons hot sauce (optional)
• 2 tablespoons Worcestershire sauce
• 1 tablespoon coarse salt, plus more for seasoning the chicken
• 1 (4- to 5-pound) chicken, cut into 8 pieces (see page 99)
• Freshly ground black pepper

1. Prepare a charcoal fire using about 6 pounds of charcoal and burn until the coals are completely covered with a thin coating of light gray ash, 20 to 30 minutes.
2. Spread the coals evenly over the grill bottom, position the grill rack above the coals, and heat until medium-hot (when you can hold your hand 5 inches above the grill surface for no longer than 3 or 4 seconds).
3. Or, for a gas grill, turn on all burners to High, close the lid, and heat until very hot, 10 to 15 minutes.
4. Combine the water, vinegar, peanut oil, hot sauce, Worcestershire sauce, and salt in a squirt bottle.
5. Set aside.
6. Season the chicken with salt and pepper.
7. Apply some oil to the grill grate.
8. Place the chicken on the grill, leaving plenty of space between each piece.
9. Grill until seared, about 1 to 2 minutes per side for legs and thighs, and 3 or so minutes for breasts.
10. Move the chicken to medium-low heat or reduce the heat to medium; continue to grill, turning occasionally and squirting with the marinade, until the juices run clear when pierced, 12 to 18 minutes.
11. Remove the pieces from the grill as they cook and transfer to a warm platter.
12. Give them a final squirt of sauce for flavor and serve immediately.

water, apple cider vinegar, peanut oil, hot sauce, worcestershire sauce, coarse salt, chicken, freshly ground black pepper

Taken from www.epicurious.com/recipes/food/views/dede-s-barbecued-chicken-380354 (may not work)