Susan Spungen's Barbecued Chicken
Chickens are juicier when barbecued whole instead of cut up.
- Servings: 8
Source: Martha Stewart Living, July 2003
- 4 whole chickens (about 3 pounds each)
- 1 1/4 quarts Susan Spungen's Barbecue Sauce
Rinse the chickens inside and out under cold water, and pat dry. Truss legs with kitchen twine, and set aside.
Heat a charcoal or gas grill. If using a charcoal grill, arrange hot coals around inside edge of grill. Arrange chickens, breast sides up, in a row across the center. If using a gas grill, cook chickens over medium heat. Cook until brown on all sides, rotating every 5 to 7 minutes; cover grill as needed to maintain heat.
Baste chickens with barbecue sauce. Continue cooking, basting frequently, until an instant-read thermometer registers 170 degrees in breast and 180 degrees in thickest part of the thigh (avoiding bone), about 1 hour. If chickens brown too quickly before they are cooked through, transfer to baking pans and finish in a 350 degree oven.