CategoryDifficultyBeginner

Grilled BBQ Chicken

Yields4 Servings
Prep Time40 minsCook Time30 minsTotal Time1 hr 10 mins

 1 Fryer Chicken (Cut up)
 1 ½ cups Jaymo's Sauce
 1 tbsp Olive Oil

1

Heat gas to med heat and charcoal until coals are white.

2

Very lightly baste the chicken with olive oil.

3

Place one cut up chicken in air tight container and add 1.5 cups Jaymo’s Sauce.

4

Marinade for 30 minutes or up to a full 24 hours.

5

Place 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 ).

6

Grill chicken for 30 minutes turning every ten minutes basting lightly with Jaymo’s Sauce every time you turn.

7

When close to 160 degrees place chicken directly on top of the heat source to “burn in the sauce” and crisp up the skin.

8

When 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.

Ingredients

 1 Fryer Chicken (Cut up)
 1 ½ cups Jaymo's Sauce
 1 tbsp Olive Oil

Directions

1

Heat gas to med heat and charcoal until coals are white.

2

Very lightly baste the chicken with olive oil.

3

Place one cut up chicken in air tight container and add 1.5 cups Jaymo’s Sauce.

4

Marinade for 30 minutes or up to a full 24 hours.

5

Place 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 ).

6

Grill chicken for 30 minutes turning every ten minutes basting lightly with Jaymo’s Sauce every time you turn.

7

When close to 160 degrees place chicken directly on top of the heat source to “burn in the sauce” and crisp up the skin.

8

When 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.

Grilled BBQ Chicken