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Barbecued Chicken For A Crowd

    Tips

    Because you will have legs of various sizes, and zones on your grill that vary in heat, some of the pieces will cook faster than others. As you see some getting done, just stack them to the cooler side of the grill while you let the other pieces catch up. This also gives you more room to move them around

    To reuses the disposable aluminum steam pans for serving, rinse them and put them in a 325º oven for about 15 minutes while the chicken is cooking. This will kill any poultry nasties in the crevices

    Sauce the chicken by working in batches. Pour about two cups of sauce in a very large mixing bowl, then add about 15 legs and gently toss/fold to coat them in sauce

    Repeat the saucing with the remaining legs

    Optional: If you want to set(lightly caramelize) the sauce, return the chicken to the grill for a couple minutes per side

    If you need/want to grill the chicken ahead of time it will hold nicely for an hour or two in a 170-180º oven in the pans covered with foil

    You can even barbecue them the day before. Just make sure you cook them to at least 165º internal and cool them down as rapidly as possible(you have two hours to get them down to 70º, then four hours to get them to 40º or lower). Cover and refrigerate overnight

    Note

    Do not sauce the chicken the night before if you're going to keep them in the foil pans. The acid in the sauce will react with the aluminum. Instead, brush the chicken with warm sauce just before serving

    To reheat, put the covered pans in a 350º oven for about two hours, or until the internal temperature in the thickest part of the thighs is at least 165º

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