Chicken Barbecue, Georgia-Style
1 1/2 C. tomato puree
1 C. cider vinegar
1/3 C. olive oil
1/3 C. Worcestershire sauce
1/2 C. firmly packed dark brown sugar
1/4 C. molasses
3 T. prepared mustard
2 t. minced garlic
Juice of 1 lemon
1 3- to 4-pound chicken, cut into serving pieces
Combine tomato puree, vinegar, oil, Worcestershire, sugar, molasses, mustard, garlic and lemon juice in a large nonreactive saucepan. Simmer for 15 minutes, stirring often. Set aside for 1 hour to permit flavors to meld. Pat chicken dry.
Prepare charcoal fire for indirect-heat cooking. When coals are ready, place chicken directly over hot coals; lightly brown on both sides (about 5 minutes per side). Rearrange chicken on rack so pieces are not directly over coals; close lid. Cook, monitoring coals to maintain a low cooking temperature (about 225 degrees), for 15 minutes. Then turn chicken again.
Grill another 15 minutes, then place heavy-duty aluminum foil under chicken to help prevent flare-ups. Baste chicken with half of the sauce, reserving remaining sauce. Close lid. Every 10 minutes, baste chicken; turn over. Chicken is done when internal temperature of thickest part of breast meat registers 170 degrees and other parts register 180 degrees (50 minutes to 1 hour total). Pass reserved sauce at the table.
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