Recipe information
Yield
serves 8
Ingredients
Barbecue Sauce
Preparation
Step 1
Rinse the chickens inside and out under cold water, and pat dry. Truss the legs with kitchen twine, and set aside.
Step 2
Heat a charcoal or gas grill. If using a charcoal grill, arrange the hot coals around the inside edge of grill. Arrange the chickens, breast sides up, in a row across the center. If using a gas grill, cook the chickens over medium heat until brown on all sides, rotating every 5 to 7 minutes; cover the grill as needed to maintain heat.
Step 3
Baste the chickens with barbecue sauce. Continue cooking, basting frequently, until an instant-read thermometer registers 170°F in the breast and 180°F in the thickest part of the thigh (avoiding bone), about 1 hour. If the chickens brown too quickly before they are cooked through, transfer to baking pans and finish in a 350°F oven.
Barbecue Sauce
Step 4
Heat the oil in a large, heavy-bottomed saucepan over medium heat. Add the onions and garlic; cook until golden brown, about 15 minutes. Add the remaining ingredients; bring to a boil. Reduce heat; simmer uncovered, stirring occasionally, until the sauce thickens, about 2 hours.
