Sticky-Spicy-Smokey Chicken on the Grill

I love this recipe for a 4th of July barbeque or picnic! The resulting chicken is just to die for.

This recipe calls for the chicken to be cooked over mesquite charcoal on a charcoal grill. But you can also cook these on a gas grill. They won't come out with quite the same smoky flavor, but they'll be delicious just the same. This Fourth of July food recipe is bound to be the star of your BBQ.

Makes 3 chickens, enough to serve about 12. If possible, when you buy your chickens, ask the butcher to halve them for you-- it'll make your life easier.

Ingredients:
3 medium roasting chickens, cut in half lengthwise
3 tbsp. Creole seasoning
1/2 C. butter, melted
3 tsp. Worcestershire sauce
2 tsp. Tabasco sauce
2 tbsp. freshly squeezed lemon juice
2 tsp. garlic powder
1 (12 ounce) can 7-up or Sprite (not diet!)

Instructions: 1. Rinse and dry chickens very well. Rub chickens generously on all sides with your Creole seasoning.

2. Let chickens sit at room temperature about an hour. Or cover and refrigerate overnight. Let come to room temperature before serving.

3. In a small bowl, combine the remaining ingredients.

4. Place chicken halves on the grill. Grill about one hour, basting often (and turning them often) with your butter-Sprite mixture.

5. When chicken is done, remove it from the grill, baste it one more time, and let rest 10 minutes before serving.

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