Tangy Barbecued Chicken

Categories: Poultry- Chicken

Ingredients

• 2 cups hickory or mesquite wood chips
• 1 (11.5oz.) can tomato juice
• 3/4 cup white vinegar
• 3 Tbsp. butter or margarine
• 1 Tbsp. sugar
• 2 tsp. salt
• 1 tsp. pepper
• 1/4 tsp. dry mustard
• 1/8 tsp. ground red pepper
• 1 1/2 Tbsp. Worcestershire sauce
• 1 bay leaf
• 1 (3 1/2 to 4 lb.) chicken, cut up

Directions

1. Soak wood chips in water to cover 30 minutes.
2. Bring tomato juice and next 9 ingredients to a boil in a small saucepan; reduce heat, and simmer, stirring occasionally, 10 minutes.
3. Drain wood chips. Place in center of a large square of aluminum foil. Fold edges to seal. Punch several holes in top of packet.
4. Prepare fire by piling charcoal or lava rocks on each side of grill, leaving center empty. Place foil packet on 1 side of coals, and place drip pan between coals. Coat food rack with vegetable cooking spray; place on grill. Arrange chicken, skin side up, over drip pan, and grill, covered with grill lid, over medium-high heat (350 to 400 degrees) 10 minutes on each side. Brush chicken with sauce. Grill 20 to 25 more minutes or until done, basting and turning frequently.

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