• Fryer Chicken (Cut Up) - 1 Chicken
  • Jaymo's Sauce (Any Flavor) - 1 Cup or As Needed
  • Olive Oil - 1 Tbsp

Cooking Instructions:

  • 1Heat gas to med heat and charcoal until coals are white.
  • 2Very lightly baste the chicken with olive oil.
  • 3Place one cut up chicken in air tight container and add 1.5 cups Jaymo’s Sauce.
  • 4Marinade for 30 minutes or up to a full 24 hours.
  • 5Place chicken indirect heating on grill ( on right on top of heat source such as a shelf on a gas grill or to the side on a charcoal grill ).
  • 6Grill chicken for 30 minutes turning every ten minutes basting lightly with Jaymo’s Sauce every time you turn.
  • 7When close to 160 degrees place chicken directly on top of the heat source to “burn in the sauce” and crisp up the skin.
  • 8When chicken reaches 165 degrees remove and serve.
Note: You can also char the chicken when you first put the chicken on the grill as you might a steak and then remove to indirect heat to finish. Key is to turn often and baste every time as the sauce is also a marinade and will penetrate the meat and not just sit on top of the chicken.