1 1/2 cups hickory smoke flavored barbecue sauce
1 6-ounce container frozen orange juice concentrate, thawed
2 Tablespoons soy sauce
2 Tablespoons medium-dry sherry
1 Tablespoon whole grain mustard
1 Tablespoon Worcestershire sauce
2 teaspoons Tabasco sauce
2 garlic cloves, peeled, crushed through a press
1/2 teaspoon dried thyme, crumbled
Assorted chicken parts, about 6 1/2 pounds total
Canola oil, for the grill rack
Mix all glaze ingredients in a medium bowl.
Light a charcoal fire and let it burn down to medium, or preheat a gas grill to medium. Position grill rack about 6 inches above heat source.
When the grill is ready, lightly oil the rack. Lay chicken pieces on the rack, cover and grill 5 minutes.
Turn, cover and grill for another 5 minutes. Brush the chicken with some of the glaze, turn and grill for 5 minutes.
Continue brushing chicken with glaze and turning it every 5 minutes until the glaze is used up, and the chicken is cooked through while remaining moist, 25 to 30 minutes total grilling time for white meat, 30 to 35 minutes total grilling time for dark meat.
Transfer to a platter and season lightly to taste with salt and pepper.