Shelly's Recipe

GEORGIA-STYLE BARBECUE CHICKEN

Category: Poultry I

1 1/2 cup tomato puree
1 cup cider vinegar
1/3 cup olive oil and Worcestershire sauce
1/2 cup firmly packed dark brown sugar
1/4 cup molasses
3 tbsp prepared mustard
2 tbsp minced garlic
Juice of 1 lemon
1 3- to 4-lb chicken, cut into serving pieces

Combine ingredients, except chicken, in a large nonreactive saucepan. Simmer for 15 minutes, stirring often. Set aside for 1 hour to permit flavors to meld. Pat chicken dry.

Prepare charcoal fire for indirect-heat cooking. When coals are ready, place chicken directly over hot coals; lightly brown on both sides (about 5 minutes per side). Rearrange chicken on rack so pieces are not directly over coals; close lid.

Cook, monitoring coals to maintain a low cooking temperature (about 225), for 15 minutes. Then turn chicken again. Grill another 15 minutes and then place aluminum foil under chicken to help prevent flare-ups. Baste chicken with half of the sauce, reserving remaining sauce.

Close lid. Every 10 minutes, baste chicken; turn over. Chicken is done when internal temperature of thickest part of breast meat registers 170 degrees and other parts register 180 degrees (50 minutes to 1 hour total). Pass reserved sauce at the table.