“This chicken is perfect for an outdoor summer meal, and my family thinks it’s fantastic. It takes about an hour on the grill but is worth the wait. I use a new paintbrush to ‘mop’ on the basting sauce.” —Jill Evely, Wilmore, Kentucky
In a small bowl, combine the first five ingredients. Pour 1 cup marinade into a large resealable plastic bag; add the chicken. Seal bag and turn to coat; refrigerate for at least 4 hours. Cover and refrigerate the remaining marinade for basting.
Drain and discard marinade from chicken. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Prepare grill for indirect heat, using a drip pan.
Place chicken breast bone side down and grill, covered, over indirect medium heat until a thermometer reads 170°, basting occasionally with reserved marinade, 20 minutes on each side.