- 2 chickens - (2 1/2 to 3 lbs ea) quartered, with
- backs removed
- 1 recipe Barbecue Sauce (see recipe)
Marinate the chickens in 2/3 of the barbecue sauce for a few hours or overnight in the refrigerator.
Heat the coals in a charcoal grill. Spread the bottom of the grill with a single layer of hot coals and then add a few more coals 5 minutes before cooking, which will keep the fire going longer.
Place the chicken quarters on the grill, skin-side down, and cook for about 45 minutes, turning once or twice to cook evenly on both sides. Brush with the marinade as needed. The chicken quarters are done when you insert a knife between a leg and thigh and the juices run clear. Discard any unused marinade.
Serve with extra barbecue sauce on the side.
This recipe yields 6 servings.