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Change is difficult and we know that our chickens have been a 4th of July Tradition for half a century. We hope this sauce can carry on the tradition in a new way. The tradition of the chicken BBQ required members to start the pit around 330am with the first batch of chicken coming off the grill by 7am to be wrapped up in time for the parade. By canning the sauce ahead of time, our members can enjoy more of the holiday with their own families (we will still be participating in the parade). This also allows you to enjoy your chicken hot off your own grills, on your schedule.

Preparation Instructions:

• We use a half-chicken, but you can also use skin-on chicken breast or thighs as well
• For best results we recommend injecting the sauce under the skin of the chicken before cooking (something we’ve been doing the past few years).
• Cook chicken on low heat on a charcoal grill, turning every 10 minutes. Each time you turn the chicken, bast the chicken with additional sauce.
• Cook until internal temperature reaches 165 degrees.