Preparing the grill: Set your grill to medium-high, approximately 400 degrees F

make up the chicken: Pat the chicken dry with paper towels, to ensure that the skin is crisp. Then, sprinkle each piece of chicken with black and sea salt. pepper. Rub the seasoning in the skin.

The Delmarva BBQ Sauce: In a mixing bowl, mix together the apple cider vinegar with melty beef tallow salt, garlic powder black pepper, onion powder and smoked paprika. The beef tallow gives it a depth, and the vinegar imparts the famous Delmarva flavor of tanginess.

Cook the Chicken: Place chicken pieces in the grill with skin side down. Then cook for 10-12 minutes and until skin turns golden and crispy.

Bake and then Flip Utilizing a basting brush generously brush your chicken in Delmarva BBQ Sauce. Flip the chicken and apply the baste to the other side. Continue to grill and baste every five minutes for up to a more 20-25 minutes until your chicken’s internal temperature is 165 deg.

Additional Butter Baste: For more flavor, you can melt a tiny amount of butter, then brush it onto the chicken within the last five minutes after grilling.

Serve hot: Remove chicken from the grill and allow it to relax for some time, and serve with additional sauce on the side if you wish.