cut into serving pieces
2 cups Georgia Sauce
In a grill with a lid, prepare a fire for indirect-heat method of cooking, placing drip pan beneath rack. For added flavor, presoak aromatic hardwood chips (for gas grill) or chunks (for charcoal grill).
Wipe chicken with paper towels. Brush chicken with oil.
When fire is ready, add hardwood balls or chips to fire. Allow fire to cool into a cooking temperature of 225 degrees F. To determine temperature, maintain your palm 2 to 3 inches above the heat. Count. If you can hold your hand there for 6 seconds, the heat is suitable.
Brown chicken on all sides over direct heat, about 5 minutes each side.
Transfer chicken over indirect heat and close lid. Monitor flame to maintain proper cooking temperature. After 15 minutes, turn chicken over and baste with some of the Georgia Sauce, reserving remainder.
After another 15 minutes, then place aluminum foil beneath chicken, pricking foil in about 12 places to allow smoke to pass through. Baste again with sauce. Close lid.
Each 10 minutes, baste chicken with sauce and flip over. Chicken is done in approximately 45 minutes to 1 hour, or when breast reaches 170 degrees F on a thermometer. Drink immediately.
Georgia Sauce
1 1/2 cups canned tomato purée
1 cup cider vinegar
1/2 cup vegetable oil
1/3 cup Worcestershire sauce
1/2 cup firmly packed dark brown sugar
1/4 cup molasses
3 tablespoons prepared mustard
2 teaspoons minced garlic
1/4 cup lemon juice
In large non-aluminum saucepan, combine all ingredients. Simmer for 15 minutes, stirring often to prevent sauce from burning.
Let sauce remainder at least 1 hour to allow flavors to blend.
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