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

Directions
In a large bowl, combine the first 11 ingredients. Pour into two large resealable plastic bags; add chicken. Seal bags and turn to coat; refrigerate overnight.

Prepare grill for indirect heat. Drain and discard marinade. Sprinkle chicken with seasoned salt. Grill chicken skin side down, covered, over indirect medium heat for 15 minutes. Turn; grill 15-20 minutes longer or until juices run clear. Yield: 12-14 servings.
 

Source:  Taste of Home