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Grilled Thighs and Drumsticks

2-1/2 cups packed brown sugar
2 cups water
2 cups cider vinegar
2 cups ketchup
1 cup canola oil
4 tablespoons salt
3 tablespoons prepared mustard
4-1/2 teaspoons Worcestershire sauce
1 tablespoon soy sauce
1 teaspoon pepper
1 teaspoon Liquid Smoke, optional
10 pounds bone-in chicken thighs and chicken drumsticks
1/2 teaspoon seasoned salt

Printed from tasteofhome.com Sep 6, 2008

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Grilled Thighs and Drumsticks cont.

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.

Yield: 12-14 servings.