The trick to this recipe is to cook the chicken with just salt and pepper .. The great flavor comes later when it steams in the wonderful marinade!!

(for about 6 chickens)

Cut chickens in half, rinse and clean well

Pat dry; generously sprinkle with salt and black pepper. Light the coals in a barbecue pit, let turn ash grey, but still very hot. Cook the chickens, turning every 8 to 10 minutes or so. Don’t let the chicken halves burn. For best results, the chicken should cook at least an hour. While waiting mix the marinade as follows.

13 oz cooking oil

13 oz vinegar

7 oz Worcestershire sauce

2 tablespoons salt

2 lemons, put in rind after squeezing

2 medium onions, chopped

2 tablespoons garlic powder

2 tablespoons onion salt

1 can Sprite

Paprika

Cayenne pepper, or hot sauce (add enough to make the sauce pretty peppery … the chicken will only absorb so much .. it won’t turn out as hot as the sauce ..You'll have to adjust for that)

Simmer the sauce ingredients for about 30 minutes. Bring the marinade to a boil when the chicken is cooked.

Get a very large pot, or an ice chest (watch out .. the high heat may melt it so don’t use your best ice chest).

Dip the chicken halves in the marinade and set in the large pot or ice chest. Close tightly and don’t open for at least an hour .. Two hours would be even better.