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 skin 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.
Formatted by suechef@sover.net
Recipe by: DEAN FEARING SHOW #HE1A02
Posted to MC-Recipe Digest V1 #789 by Sue <suechef@sover.net> on Sep 18,
1997
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“Though our feelings come and go, God’s love for us does not. #C.S. Lewis”
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