• 2 whole chickens (about 3 1/2 pounds each), each cut into 8 pieces (drumsticks, thighs, breast, wings)
  • 2 tablespoons butter
For the spice paste
  • 1/2 cup mustard
  • 1/2 cup water
  • 1 tablespoon Worcestershire sauce
  • 1/4 cup chili powder
  • 2 tablespoons garlic salt
  • 2 tablespoons dark brown sugar
For the fortified barbeque sauce
  • 1 cup favorite BBQ sauce
  • 1/4 cup pineapple preserves
  • 1/4 cup dark brown sugar
  • 1 tablespoons Japanese soy sauce
  • 1/2 cup water

Preheat an indirect BBQ to 300F, with wood chips if possible.

Spread chicken parts evenly with Spice Paste.

Place the chicken on the BBQ and cook indirect (meaning, not in direct exposure to fire) for 45 minutes, skin side up with the lid closed.

While the chicken is cooking, combine the fortified barbeque sauce in a bowl and set aside.

When the 45 minutes has elapsed, remove chicken and place skin side down in an aluminum or other type of baking dish that has been rubbed with butter. Sprinkle with approximately 2 tablespoons of water and cover with foil.

Place the wrapped chicken back on the BBQ, and cook for an additional 45 minutes.

Remove from dish and pat dry lightly with paper towel, spay with nonstick spray.

Lightly crisp over direct heat for 5-10 minutes.

Brush with fortified BBQ sauce and lightly caramelize, flipping as often as necessary being careful not to burn. Brush with additional sauce as needed.