roadside bbq's?

It does depend on what part of the country you are in- here are a couple:

From the South: 1 stick margerine

2-3 Tbs lemon juice

1/2 pint apple cider vinegar

2 Tbs salt

1 tsp black pepper

1 tsp red pepper

1 tsp chrushed red pepper

Combine all ingredients and heat until boiling. Pour over chicken and marinade 2-3 hours in the refrigerator. We also brush the (reheated) sauce on the chicken as it cooks on the grill.

From New York:

3-4 lbs chicken quarters

marinade and baste

1 large egg

1 cup canola oil

1 cup tarragon vinegar

1/2 cup lemon juice

3 tablespoons kosher salt

3 tablespoons dried rosemary

1 tablespoon garlic powder

1 tablespoon poultry seasoning

1 teaspoon fresh ground pepper

In a food processor, mix the egg with the oil and other ingredients.

Marinate the chicken in one half of the marinade for 4-6 hours in the refrigerator.

Place a drip pan half full of water in the bottom of half of the grill.

Fire up the grill.

Oil the grate.

Cook the chicken indirectly for 40 to 60 minutes on the side of the grill where the drip pan is, basting and turning the chicken occasionally.

Move the chicken to grill it directly for extra browning.

The internal temperature of the chicken should be 180 degrees before serving.