Barbecue Chicken with Voodoo BBQ Sauce

Carve the chicken: Remove the rump. Divide tenderloin: First, make the front longitudinal cut through the breastbone. Later, run the kitchen knife along the backbone on both sides to remove the backbone. Separate out the thigh bones.

Marinade: Mix all the marinade ingredients and refrigerate for a couple of hours, there and then mix well one more time.

Voodoo Bbq Sauce Stir all the bbq sauce ingredients well and refrigerate for a couple of hours, stirring once and again (makes about 2.5 L, it is worth boiling the sauce once as the leftovers will keep better).

Place the chicken in a roasting tin (not aluminum) and soak with marinade. Cover the pan with plastic wrap and refrigerate the chicken for 3 hours. Within this period, turn the chicken in the marinade once to the other side.

Remove the grill from the refrigerator half an hour before the start of grilling.

Fire up the kettle grill. As soon as the coals are glowing, sprinkle on hickory. Brush the grill rack with oil and place the chicken on the grill rack.

Grill the chickens for 3 minutes, then turn to the other side and grill for another 3 minutes. Brush the chicken thickly with voodoo bbq sauce and close the grill (ventilation holes open), grill for 15 min.

Then turn the chicken once on the other side and brush again thickly with Voodoo-Bbq-Sauce and grill for another 10 min.

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