Ingredients

How to make it

  • Combine tomato puree, vinegar, oil, Worcestershire, sugar, molasses, mustard, garlic and lemon juice in a large non-reactive saucepan.
  • Simmer for 15 minutes, stirring often.
  • Set aside for 1 hour to permit flavors to meld.
  • Pat chicken dry.
  • Prepare charcoal fire or fire up the gas grill for indirect-heat cooking.
  • When coals are ready, place chicken directly over hot coals or directly over the gas flame.
  • Lightly brown on both sides (about 5 minutes per side).
  • Rearrange chicken on rack so pieces are not directly over coals or gas flame.
  • Then close lid.
  • Cook, monitoring for a low cooking temperature (about 225 º), for 15 minutes.
  • Then turn chicken again.
  • Grill another 15 minutes.
  • Place heavy-duty aluminum foil under chicken to help prevent flare-ups.
  • Baste chicken with half of the sauce, reserving remaining sauce.
  • Then close lid.
  • Every 10 minutes, baste chicken.
  • Then turn chicken over.
  • Chicken is done when internal temperature of thickest part of breast meat registers 170º and other parts register 180º (50 minutes to 1 hour total).
  • Pass reserved sauce at the table.

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