- 2 1/2 cups packed brown sugar
- 2 cups water
- 2 cups cider vinegar
- 2 cups ketchup
- 1 cup vegetable oil
- 4 tablespoons salt
- 3 tablespoons prepared mustard
- 4 1/2 teaspoons Worcestershire sauce
- 1 tablespoon soy sauce
- 1 teaspoon pepper
- 1/8 teaspoon liquid smoke (optional)
- 10 pounds chicken thighs and drumsticks
- 1/2 teaspoon seasoned salt
- In a large bowl, combine the first 11 ingredients. Pour into two large resealable plastic bags; add chicken. Seal bags and turn to coat; refrigerate overnight.
- Prepare grill for indirect heat. Drain and discard marinade. Sprinkle chicken with seasoned salt. Grill chicken skin side down, covered, over indirect medium heat for 15 minutes. Turn; grill 15-20 minutes longer or until juices run clear.