Yield: 4 servings.
For the chicken:
2 tablespoons Lawry’s Seasoned Salt
2 tablespoons smoked paprika
1 tablespoon lemon pepper
4 chicken quarters
2 lemons, halved (for garnish)
Fred’s Barbecue Sauce:
1 cup apple cider vinegar
3 tablespoons Worcestershire sauce
3 tablespoons honey
½ cup ketchup
½ cup water
1 lemon, sliced, seeds removed
1 teaspoon crushed red pepper flakes
¼ teaspoon ground allspice
1 teaspoon dry mustard
For the sauce: Place all ingredients in a saucepot and simmer for 30 minutes, stirring occasionally.
For the chicken: Mix together seasoning salt, paprika, and lemon pepper. Rub seasoning mixture under and on top of chicken skin on both sides. Place chicken on a baking sheet and let sit for 15 minutes.
Heat a gas grill to 400°. Treat grill grates with a paper towel moistened with canola oil.
Place chicken on grill and reduce heat to 350°. Close grill lid. After 10 to 15 minutes, baste chicken with barbecue sauce. Turn chicken over; repeat this step every 10 to 15 minutes. Cook for about 50 minutes total or until internal temperature of the chicken reaches 165°.
Baste both sides of chicken with barbecue sauce and cook for about 5 more minutes or until skin is a bit crispy.
Remove chicken from grill and allow to rest for 5 minutes before serving. While grill is still hot, place lemon halves face down on the grates. With lid open, grill lemons for 1 to 2 minutes. Remove from grill and serve with chicken.
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