LarryWolfe
Chef Extraordinaire
I did this chicken again, with the correct amount of vinegar! I tripled the batch again and marinaded the chicken for a couple hours. Definitely make more of the sauce than you think you will use, you mop alot with this chicken. Then grilled on the top grate of the wsm using two lit chimneys of Kingsford. I did two whole chickens that I quartered and they took about an hour and a half. The chicken was so juicy you really needed a bib to eat it!! This recipe's a keeper!! Thanks BS!