4 whole chickens-quartered (3 1/2 to 4 lbs)
1/4 cup vegetable oil
4 teaspoons thyme
2 teaspoons crushed red pepper
salt and freshly ground black pepper
True Texas Grill Sauce
Instructions:
Prepare grill, preferably charcoal, for indirect heat method. 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 Grill 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.
