The sweet, mild basting sauce produces a caramelized crust that helps keep the chicken tender and juicy during cooking. For a smokier flavor, add chips or chunks of hickory, mesquite or other flavored woods. Because of the sugar in the sauce, indirect heat is used in this recipe so the chicken will not get charred.
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
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 burning.
Let sauce rest at least 1 hour to allow flavors to blend.