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
Prep Time
40 Minutes
Cook Time
30 Minutes
Total Time
30 Minutes
Course
Main Course
Cuisine
American
Servings
4 servings
INGREDIENTS
- 1 Fryer Chicken (Cut up)
- 1 1/2 cups Jaymo’s Sauce
- 1 tbsp Olive Oil
EQUIPMENT
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Grill
INSTRUCTIONS
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Heat gas to med heat and charcoal until coals are white.
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Very lightly baste the chicken with olive oil.
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Place one cut up chicken in air tight container and add 1.5 cups Jaymo’s Sauce.
-
Marinade for 30 minutes or up to a full 24 hours.
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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 ).
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Grill chicken for 30 minutes turning every ten minutes basting lightly with Jaymo’s Sauce every time you turn.
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When close to 160 degrees place chicken directly on top of the heat source to “burn in the sauce” and crisp up the skin.
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When chicken reaches 165 degrees remove and serve.
KEYWORD
chicken
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