Virtual Sefer Firehouse Classic BBQ Chicken

(From "The Firehouse Grilling Cookbook."
Firehouse Classic BBQ Chicken
6 to 8 servings
Two 4-pound chickens, cut into 8 pieces each
1/4 cup fresh lemon juice
1/4 cup olive oil
2 cloves garlic, crushed through a press
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1-1/2 cups tomato-based barbecue sauce
Rinse chicken and pat dry with paper towels. Whisk together lemon juice, oil, garlic, salt and pepper. Divide chicken and marinade between two zippered plastic bags. Refrigerate for at least 1 hour and up to 2 hours. For a charcoal grill: Build a charcoal fire in an outdoor grill and let burn until covered with white ash. Leave coals heaped in a mound in the center of the grill. Do not spread out. If you wish, sprinkle coals with soaked, drained wood chips.
For a gas grill: Preheat on high. Turn one burner off and adjust other burners to high.
Remove chicken from marinade. Lightly oil the cooking grate. Arrange chicken around the cooler outer perimeter of the grill, not directly over the coals; cover. In gas grill, place chicken over the burner that's turned off and cover.
Grill, turning occasionally, until chicken shows no sign of pink when pierced at the bone, about 50 minutes. During last 10 minutes, turn the chicken twice, brushing each time with a generous amount of barbecue sauce. (From "The Firehouse Grilling Cookbook