Ingredients:

• 4 chicken quarters
• 12 oz. bottle of Soggy Sandals Guava Pineapple Jalapeno Grilling Sauce.
• Salt & Pepper

Instructions:

1. Rinse chicken quarters under cold running water, drain, then blot dry with paper towels.
2. Place in a bowl or dish, salt and pepper and cover.
3. To perfectly cook chicken quarters, use a two tiered method enabling you to control the heat by moving the chicken back and forth over the hotter and cooler sections of the grill. If using a gas grill, heat one side to medium high and leave the other side of the grill unlit. If using charcoal grill, stack charcoal to one side, light and do not place charcoal on the other side of the grill.
4. Oil grill with vegetable oil before placing over heat. Place chicken skin down over the heated section of the grill for 4 minutes; turn 3 more times at 4 minutes each. If the drippings from the chicken cause a high flame, temporarily move chicken pieces to cooler section of the grill until the flames subside, then, back over the heated section.
5. After turning 3 times, move chicken to the cooler section of the grill away from the lighted grill section or charcoal heated section. With grill top closed cook chicken indirectly 40 minutes turning every 10 minutes until instant read thermometer inserted into the middle of the chicken reaches 160 degrees F.
6. Serve with sliced peaches soaked in Rum and grilled for 5 minutes on each side! Wow!!

*During indirect cooking, baste both sides of chicken each 10 minute turn with Soggy Sandals Guava Pineapple Jalapeno Grilling Sauce. Reserve some of the Soggy Sandals Guava Pineapple Jalapeno Grilling Sauce to serve at the table.