Rinse the chickens and remove any pinfeathers and excess skin and fat

Cut into quarters

You can remove the skin at this time if desired

Place chicken in a large glass baking dish. Mix the remaining ingredients together and generously baste both sides of each chicken quarter

Cover and set aside for 1 hour. Build a low heat fire in the grill soon after you've fin- ished preparing chicken

If using mesquite wood chips or any other type of aromatic enhancer, soak them at this time for applying when you distribute the coals

When the coals are whitish gray, scatter them evenly in a circle large enough to cook all the chicken

First, light- ly coat grill with Pam or other spray-on oil so chicken doesn't stick to grill

Place the grill about 5 inches above the bed of coals and allow to heat thoroughly. Place the chicken pieces on the grill, skin side down

Watch the grilling carefully; if there are any flareups, extinguish them with a water sprayer

Chicken with skin removed will not flareup as much, but you must remember to watch it carefully as it will cook faster

Turn the chicken pieces frequently for the most flavorful and juicy result. The chicken is done when the leg and thigh pieces can easily be bent at the joint

This should take about 45 minutes (less for skinless)

Remove and keep warm

Serves 12.