Mesquite Grilled Chicken In White Barbeque Sauce Recipe

How to make it

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• Cut fryer into quarters for even cooking
• Sauce:
• whisk together all sauce ingredients until well blended
• Pour 1/2 c into separate container and set aside to serve with chicken
• Place chicken in heavy duty ziploc bag, and add remaining sauce
• Seal, and turn several times until chicken is well-coated
• Chill 4 hours
• 30 minutes before cooking, remove chicken from bag and allow to come to room temperature, discard used marinade
• OR - let the sauce chill for about an hour, grill your chicken, then dip it in the sauce.
• FOR GAS GRILL
• Indirect cooking
• Place 2 c wood chips in the center of a large square of heavy-duty aluminum foil; fold into a rectangle, and seal. (DO NOT SOAK IN WATER FIRST)
• Punch holes in top of packet
• Preheat 1 side of grill, for 20 minutes
• Place packet on heated side of grill
• Arrange chicken, skin side up, on cooking grate over unlit side
• Close grill lid, and cook 2 hours and 15 minutes, or until done (170 internal degrees) Do not turn chicken
• FOR CHARCOAL GRILL
• Soak 2 cups wood ships in cold water for 30 minutes, drain.
• Prepare fire by piling charcoal on each side of grill, leaing center empty.
• Let charcoal burn 30 minutes or until flames disappear and coals turn white
• Sprinkle chips over hot coals
• Arrange chicken, skin side up, on cooking grate in center of grill (no directly over coals)
• Cook, covered with grill lid, for 50 minutes to 1 hours, or until done (170 internal degrees) Do not turn chicken