Barbecued Chicken

• 4 whole chickens (about 3 pounds each)
• 1 1/4 quarts Barbecue Sauce (recipe follows)
• 3 tablespoons canola oil
• 2 large onions, finely chopped
• 6 garlic cloves, minced
• 2 cans (28 ounces each) crushed tomatoes
• 2 1/2 cups cider vinegar
• 2 cups firmly packed dark-brown sugar
• 1 cup honey
• 3 tablespoons chili powder
• 2 tablespoons soy sauce
• 2 tablespoons hot dry mustard
• 2 tablespoons paprika
• 1 tablespoon coarse salt
• (makes 2 1/2 quarts)

1. Rinse the chickens inside and out under cold water, and pat dry.
2. Truss the legs with kitchen twine, and set aside.
3. Heat a charcoal or gas grill.
4. If using a charcoal grill, arrange the hot coals around the inside edge of grill.
5. Arrange the chickens, breast sides up, in a row across the center.
6. If using a gas grill, cook the chickens over medium heat until brown on all sides, rotating every 5 to 7 minutes; cover the grill as needed to maintain heat.
7. Baste the chickens with barbecue sauce.
8. Continue cooking, basting frequently, until an instant-read thermometer registers 170F in the breast and 180F in the thickest part of the thigh (avoiding bone), about 1 hour.
9. If the chickens brown too quickly before they are cooked through, transfer to baking pans and finish in a 350F oven.
10. Heat the oil in a large, heavy-bottomed saucepan over medium heat.
11. Add the onions and garlic; cook until golden brown, about 15 minutes.
12. Add the remaining ingredients; bring to a boil.
13. Reduce heat; simmer uncovered, stirring occasionally, until the sauce thickens, about 2 hours.

chickens, barbecue sauce, canola oil, onions, garlic, tomatoes, cider vinegar, sugar, honey, chili powder, soy sauce, mustard, paprika, coarse salt

Taken from www.epicurious.com/recipes/food/views/barbecued-chicken-392634 (may not work)