Barbecued Chicken

• Two 3- to 4-pound chickens, halved lengthwise (or 4 whole bone in chicken breasts, or 10 bone in thighs or legs)
• 1 cup Zesty Italian Dressing (recipe follows)
• 2 tablespoons Neelys Barbecue Seasoning (page 22)
• 1 cup Neelys Barbecue Sauce (page 25), plus more for serving
• 1 tablespoon garlic salt
• 1 tablespoon onion powder
• 1 tablespoon sugar
• 2 tablespoons dried oregano
• 1 teaspoon freshly ground black pepper
• 1 teaspoon dried thyme
• 1 teaspoon dried basil
• 1 tablespoon dried parsley
• 1/4 teaspoon celery salt
• 2 tablespoons Cajun seasoning
• 1/4 cup white wine vinegar
• 2/3 cup olive oil
• 2 tablespoons water
• 2 tablespoons spice mix

1. Rinse the chicken halves in cold water, and pat dry with paper towels.
2. Place the chicken in a large bowl or baking dish, coat with the Zesty Italian Dressing, and dust with Neelys Barbecue Seasoning.
3. For best results, allow the chicken to marinate in the fridge for at least 2 hours, or overnight.
4. Thirty minutes before youre ready to cook the chicken, take it out of the fridge and allow it to come to room temperature, then preheat the grill to 250F, preferably over hickory and charcoal.
5. Place the chicken halves on the grill, cavity side up.
6. Cover the grill, and cook for about 50 minutes.
7. Flip the chicken over, and cook until it turns golden brown, and the wing and drumstick become very tender and pull easily away at the joints, another 15 to 20 minutes.
8. Brush the chicken with Neelys Barbecue Sauce during the last 5 minutes of cooking, and serve with additional sauce.
9. In a small bowl, whisk together the garlic salt, onion powder, sugar, oregano, pepper, thyme, basil, parsley, celery salt, and Cajun seasoning.
10. Store the spice mix in a tightly sealed container, and use as needed.
11. To prepare the dressing, whisk together the vinegar, olive oil, water, and 2 tablespoons of the spice mix.
12. (makes about 1 cup)

italian dressing, barbecue sauce, garlic salt, onion powder, sugar, oregano, freshly ground black pepper, thyme, basil, parsley, celery salt, cajun seasoning, white wine vinegar, olive oil, water, spice mix

Taken from www.epicurious.com/recipes/food/views/barbecued-chicken-375336 (may not work)