CB’s EZ V8 Juice Marinated & Grilled Chicken

Ingredients

• 1 package of chicken, cut up 'best of' fryer
• -or-
• 1 whole fryer chicken cut into pieces
• 1 12 oz can of V8 tomato juice
• 1/2 cup - 1 water
• Favorite BBQ sauce for glaze

Instructions

1. Sometimes the ingredients for great tasting marinades are already made and ready for the using.  By accident I discovered this idea and the flavors were very tasty!
2. Trim chicken parts of excess fat, stuff that will only render and drip onto the burner or coals and flare up!
3. Place trimed chicken parts into non-reactive bowl or 2 gallon size plastic food bag and pour contents of V8 juice in. Add water until meat is covered.
4. Cover bowl or seal bag and place in fridge overnight.
5. Remove bowl or bag about 1 hour before cooking and rinse chicken, then pat dry.  Wet chicken will not brown.  Allow chicken to warm a bit from being at 40F degrees in fridge.  Cold chicken cooks slower.
6. No need to season, as it has been seasoned by the contents of the juice.
7. Pre-heat grill to Medium. Spritz or lightly brush chicken parts with canola or other high-heat frying oil and place on grates to sear.  Some parts may cook faster, like the wings or legs, so add them to the grill after starting the breasts and thighs.
8. Use tongs to turn every couple of minutes - when the skin is seared and releases from grill.
9. As pieces are seared and begin to brown, remove from direct grilling heat and place in holding/finishing pan away from direct heat.  Cover loosely if desired.
10. Allow chicken to finish in pan away from direct heat until individual pieces reach an internal temperature of at least 165F degrees. 
11. During the final 5 - 10 minutes of cooking, based upon your estimate of time relative to temperature of the chicken, brush on a light coating of your favorite BBQ sauce.
12. Don't over sauce and do not sauce while the chicken is still on direct grilling heat, as this will cause any sugars in the sauce to caramelize and burn fairly fast.