Ingredients:
 
2-1/2 cups packed brown sugar
2 cups water
2 cups cider vinegar
2 cups ketchup
1 cup canola oil
4 tablespoons salt
3 tablespoons prepared mustard
4-1/2 teaspoons Worcestershire sauce
1 tablespoon reduced-sodium soy sauce
1 teaspoon pepper
1 teaspoon Liquid Smoke, optional
10 pounds bone-in chicken thighs and chicken drumsticks
1/2 teaspoon seasoned salt 
Directions:

Combine the first 11 ingredients in a large bowl. Pour  the mixture into two large resealable plastic bags and add equal amounts of chicken to each bag. Seal the bags and turn them over repeatedly to completely coat the chicken. Refrigerate the chicken in the bags overnight to let the flavors combine with the chicken.

Drain and discard the marinade and prepare the grill for indirect heat. Using long-handled tongs to keep from burning yourself, moisten a paper towel with cooking oil and lightly coat the grill rack once the grill has heated. 

Sprinkle the chicken with seasoned salt and grill the chicken (skin side down) over indirect medium heat for 15-20 minutes on each side, or until a meat thermometer reads 180°.

Makes between 12 to 14 servings.