Dean's Deep-in-the-Heart-of-Texas Chicken
- Four 4-pound chickens, quartered
- 1/4 cup vegetable oil
- 4 teaspoons thyme
- 2 teaspoons crushed red pepper
- Salt and freshly ground black pepper
- True Texas Barbecue Sauce
- Light a grill, preferably charcoal.
- Rub the chicken with the oil and season with the thyme, red pepper, salt and black pepper.
- When the fire is medium hot, arrange the chicken, skin side down, on the grill.
- Cover and cook, rotating from time to time, so the fat is rendered, about 10 minutes.
- Turn the chicken, cover and continue cooking until almost cooked through, about 15 minutes longer.
- Uncover and generously spoon the True Texas Barbecue Sauce all over the skin.
- Turn the chicken side down and grill, basting and turning so it doesn't burn, until the pieces are nicely glazed and slightly charred, about 10 minutes.
- Serve hot off the grill.
vegetable oil, thyme, red pepper, salt, barbecue sauce
Taken from www.foodandwine.com/recipes/deans-deep-in-the-heart-of-texas-chicken (may not work)