Serves 4-6
Quick Barbecue Sauce
2 18oz bottles barbecue sauce
½ cup molasses
½ cup ketchup
¼ cup cider vinegar
3 Tbsp. brown mustard
2 tsp. Onion powder
1 tsp. Garlic powder
Chicken
1 tsp. salt
1 tsp. pepper
¼ tsp cayenne pepper
3lbs bone in, skin on, chicken pieces (Breast, whole legs, thighs, and/or drumsticks), trimmed and breasts halved.
Before you begin:
You can use a mix of chicken breast, thighs and drumsticks, making sure they add up to about 10 pieces. Any more than that and you won’t be able to line them up on the grill. Although our jazzed up barbecue sauce is the best, this recipe also works with plain store bought sauce. Our favorite brand is Bull’s-Eye.
Instructions:
For the sauce: Whisk all ingredients in a medium saucepan and bring to boil over medium-high heat. Reduce heat to medium and cook until sauce is thick and reduced to 3 cups, about 20 minutes. (Sauce can be refrigerated in an airtight container for up to 1 week.)
For the chicken: Mix salt, pepper, and cayenne in small bowl. Pat chicken dry with paper towels and rub spice mixture all over chicken pieces.
Turn all burners to high, close the lid, and heat the grill for 15 minutes. Scrape cooking grate clean and oil grate. Leave the primary burner on high and turn all other burners off. Position chicken over the cooler side of the grill and cover.
Cook until chicken begins to brown, 30-35 minutes. Move chicken into single line close to primary burner. Begin flipping chicken and brushing with 2 cups sauce every 5 minutes until sticky, about 20 minutes. Slide chicken pieces over coals and continue to brush chicken until sauce on chicken becomes crusted and internal temperature of breast meat registers 165 degrees and legs, thighs, and drumsticks register 175 degrees, about 5 minutes. Transfer chicken to plater, tent with foil, and let rest 10 minutes. Remove foil and serve, passing remaining sauce at table.
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