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1
With a sharp knife make several deep slashes through the skin and flesh of the chicken (two across the breast, two across the thigh, one across the leg).
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2
In a mixing bowl combine the vinegar, garlic, and 1/4 cup of the barbecue sauce.
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3
Add the chicken halves and toss to coat in the marinade.
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4
Once coated turn the chicken skin-side down in the bowl and cover and refrigerate for 1 to 3 hours.
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5
Remove the chicken from the marinade and pat dry with paper towels.
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6
Mix together the dry rub ingredients and sprinkle over both sides of the chicken.
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7
Build a medium fire in your charcoal grill (may use gas grill, but charcoal is recommended).
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8
Brush the grates lightly with oil, and place the chicken skin side down on the grill.
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9
Cook for just 3 to 4 minutes to lightly char the skin and create some grill marks.
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10
Turn over so the skin side is up.
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11
Brush the top of the chicken generously with barbecue sauce.
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12
Cover the grill and cook, without turning the chicken again, for 35 to 40 minutes, or until the internal temperature is 165 to 170 degrees.
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13
While the chicken is grilling, lift the cover every 5 minutes to add more barbecue sauce to the last layer.
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14
By cooking the chicken skin-side up, the sauce will not burn and will build up a nice thick coating of sauce as the chicken cooks all the way from the bottom up.
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15
This is a great way to get juicy meat and beautifully glazed skin without worrying about the chicken turning black.
