Rinse the chickens and remove any pinfeathers and
excess skin and fat
Cut into quarters
You can remove
the skin at this time if desired
Place chicken in a large
glass baking dish.
Mix the remaining ingredients together and generously
baste both sides of each chicken quarter
Cover and set
aside for 1 hour.
Build a low heat fire in the grill soon after you've fin-
ished preparing chicken
If using mesquite wood chips
or any other type of aromatic enhancer, soak them at
this time for applying when you distribute the coals
When the coals are whitish gray, scatter them evenly in
a circle large enough to cook all the chicken
First, light-
ly coat grill with Pam or other spray-on oil so chicken
doesn't stick to grill
Place the grill about 5 inches above
the bed of coals and allow to heat thoroughly.
Place the chicken pieces on the grill, skin side down
Watch the grilling carefully; if there are any flareups,
extinguish them with a water sprayer
Chicken with
skin removed will not flareup as much, but you must
remember to watch it carefully as it will cook faster
Turn the chicken pieces frequently for the most flavorful
and juicy result.
The chicken is done when the leg and thigh pieces can
easily be bent at the joint
This should take about 45
minutes (less for skinless)
