Preparation
With a sharp knife make several deep cuts through the skin and chicken; two chest two legs, one in the leg. In a bowl, combine the vinegar, garlic. and 1/4 cup barbecue sauce. Add half the chicken and toss to coat in the marinade. Once coated turning the skin side of the chicken in the bowl, cover and refrigerate for 1-3 hours.
Remove chicken from the marinade take and pat dry with paper towels.
Mix dry ingredients and sprinkle rub over both sides of chicken.
Build a medium heat in your charcoal grill (you can use the gas grill, but coal for this recipe recommended). Lightly brush with oil Grid, and place skin side of grilled chicken. Boil 3-4 minutes Char only slightly the skin and create grill marks, then turn on the side, so that the skin is in place. Brush the top of the chicken generously with barbecue sauce. Cover the grill and cook without chicken again for 35-40 minutes, or until the internal temperature of 165 to 170 degrees Celsius
NOTE: While the chicken is grilled, lift the lid every 5 minutes to more barbecue sauce on the last layer add. Because the chicken cooked with the skin side up all the way, the sauce will not burn, and build a good thick layer of sauce, such as chicken cooked all the way from bottom to top. This is a great way to get the juicy flesh and skin, regardless to beautiful glazed chicken is black.
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