Wine suggestions: Light reds, as well as whites, can go with barbecued chicken and pork. I favor any of the cru offerings of the Beaune négociant Louis Jadot, but my two favorites with barbecue are the Château de Bellevue Morgon and the Domaine de Monnet Brouilly.
- 2 3 1/2 -pound chickens
- 1 1/2 cups tomato juice
- 1/4 cup chopped onion
- 2 tablespoons lemon juice
- 2 tablespoons Worcestershire sauce
- 1 teaspoon salt
- 1 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/4 teaspoon lemon pepper
- 1/4 teaspoon hot pepper sauce
Rinse chickens and pat dry. Cut into pieces. Pour mixture of tomato juice, onion, lemon juice, Worcestershire sauce, salt, cumin, garlic powder, lemon pepper, and hot pepper sauce over chicken in sealable plastic bag; seal. Marinate in refrigerator for 12 hours, turning occasionally. Drain, reserving marinade. Arrange chicken, with no pieces touching, on grill rack in covered grill with water pan. Grill with lid down over indirect heat for 1 hour; baste with reserved marinade. Turn chicken. Grill for 1 to 11/2 hours longer or until cooked through.