Ingredients
5 two-and-one-half-pound fryer chickens
Olive oil
Salt and freshly ground pepper
Quince Barbecue Sauce
Preparation
Heat a grill until the coals are ninety percent white and no flame remains.
Wash chickens inside and out under cold running water; pat dry with paper towels. Trim and discard excess fat. Rub with olive oil, and season inside and out with salt and pepper. Tie the legs together, and thread the chickens onto the spit through the cavities.
Place spit above coals, and begin rotating. Grill chickens until legs move loosely at joints and juices run clear when pierced with a fork, 50 to 60 minutes. During the final 15 minutes, baste with barbecue sauce. Remove from grill. Let stand 15 minutes, and carve.
