Anonymous Tue May 23 19:40:29 2006

4 4 pound chickens-quartered

1/4 cup vegetable oil

4 teaspoons thyme

2 teaspoons crushed red pepper

salt and freshly ground black pepper

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. Posted to the BBQ List on June 26, 1998 by David Klose