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- 1 (3- to- 4-pound) whole chicken, cut into serving pieces
- 1/4 cup vegetable oil
- 2 cups Georgia Sauce
- 1 1/2 cups canned tomato puree
- 1 cup cider vinegar
- 1/2 cup vegetable oil
- 1/3 cup Worcestershire sauce
- 1/2 cup firmly packed dark brown sugar
- 1/4 cup molasses
- 3 tablespoons prepared mustard
- 2 teaspoons minced garlic
- 1/4 cup lemon juice
- Chicken: In a grill with a lid, prepare a fire for indirect-heat
method of cooking, placing drip pan beneath rack. For added flavor, presoak
aromatic hardwood chips (for gas grill) or chunks (for charcoal grill).
- Wipe chicken with paper towels. Brush chicken with oil.
- When fire is ready, add hardwood chips or chunks to fire.
Allow fire to cool to a cooking temperature of 225 degrees F. To determine temperature,
hold your palm 2 to 3 inches above the heat. Count. If you can hold your hand
there for 6 seconds, the heat is right.
- Brown chicken on all sides over direct heat, about 5
minutes per side.
- Move chicken over indirect heat and close lid. Monitor
fire to maintain proper cooking temperature. After 15 minutes, turn chicken
over and baste with some of the Georgia Sauce, reserving remainder.
- After another 15 minutes, place aluminum foil under chicken,
pricking foil in about 12 places to allow smoke to pass through. Baste again
with sauce. Close lid.
- Every 10 minutes, baste chicken with sauce and turn over.
Chicken is done in approximately 45 minutes to 1 hour, or when breast reaches
170 degrees F on a thermometer.
- Serve immediately.
- Georgia Sauce: In large non-aluminum saucepan, combine
all ingredients. Simmer for 15 minutes, stirring often to prevent sauce from
- Let sauce rest at least 1 hour to allow flavors to blend.
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