Split 2 broiler-fryers (1 1/2 to 2 pounds each) into halves lengthwise.
Put chicken halves, cut side down, on a greased grill 3 to 5 inches from coals.
Turn and brush with Barbecue Sauce or Currant-Mustard Glaze, every 5 minutes for even cooking and browning.
Grill about 20 minutes, or until chicken tests done.
(Chicken is done when meat on thickest part of drumstick cuts easily.)