Georgia-Style Chicken Barbecue

Combine tomato puree, vinegar, oil, Worcestershire, sugar, molasses, mustard, garlic and lemon juice in a large nonreactive saucepan. Simmer for 15 minutes, stirring often. Set aside for 1 hour to permit flavors to meld.

Pat chicken dry.

Prepare charcoal fire for indirect-heat cooking. When coals are ready, place chicken directly over hot coals. Lightly brown on both sides (about 5 minutes per side).

Rearrange chicken on rack so pieces are not directly over coals; close lid. Cook, monitoring coals to maintain a low cooking temperature (about 225 degrees F), for 15 minutes.

Then turn chicken again. Grill another 15 minutes, then place heavy-duty aluminum foil under chicken to help prevent flare-ups. Baste chicken with half of the sauce, reserving remaining sauce.

Close lid. Every 10 minutes, baste chicken; turn over. Chicken is done when internal temperature of thickest part of breast meat registers 170 degrees F and other parts register 180 degrees F (50 minutes to 1 hour total).

Pass reserved sauce at the table.