The key here is you need a pan with a tight cover (or foil) that you can use on your grill.
Ingredients:
- Bone and skin on chicken
- A bottle of your favorite BBQ sauce (we use Sweet Baby Ray’s)
- An equal amount of water.
Directions: Preheat grill to very hot
Brush the sauce on all sides of the chicken. On a very hot grill, mark the chickens on all sides. You are just marking them, not cooking them through. For a 9 X 9″ pan, pour about a quarter cup of sauce and an equal amount of water into the pan mixing them together. Use more of each for a larger pan. As soon as the chicken has grill marks, place in the pan and cover tightly. Reduce the grill temp to low, between 325° and 350° F. Cook for 45 minutes. Check every a couple times to be sure the liquid has not all boiled away. If the bottom of the pan is getting dry, just add a little more more water.
After 45 minutes, return the grill temperature to very hot. Using a spatula, remove the chickens and place them skin side down on one side of the hot grill. While they are crisping up again, on the other side of the grill add just a little more water to the pan and use the spatula to scrape any bits off the bottom of the pan. Bring to a boil and reduce the sauce to a thick glaze. When the chickens are crisp (this should only take about 5 minutes) remove to a serving plate. Spoon over a little of the BBQ sauce glaze and serve the rest on the side.
