Sampler BBQ Chicken

I love this recipe for entertaining.  It treats each of your guest as special as well as easily deals with most dietary restrictions.

1.5 pieces of chicken per guest (recommended with the bone in and the skin on) per guest (large breasts should be cut in half and thighs should be seperate from the drumstick)

roughly chopped carrots, celery, onions (don't worry about peeling)

bay leaf/leaves

Salt & Pepper, water

The Stirring Spoon’s Gourmet BBQ Sauce and Gourmet Mustard Sauce  

I start my chicken in the oven at 375 degrees for 30 minutes so that it does not dry out on the grill.  It also frees up grill space.  Place the roughly cut vegetables and bay leaves in a baking dish large enough to accommodate the chicken pieces in one layer.  Place 1 inch water in the bottom of the dish and place in the oven.  Prepare the grill.  After 30 minutes remove the chicken from the oven and place skin side down on an oiled grill grate.  After the skin starts to brown (time depends on how hot your grill is) turn, remove the skin if desired and baste with your guest's choice of sauce.  When done on the other side turn and baste the under side.  You can baste with sauce a couple of times.  Serve with your favorite sides.

The Sauce Lady