Grilled BBQ Chicken
Mains · Serves 6 · Prep 20 min · Cook 50 min · Total 1 hr 10 min
Bone-in thighs and drumsticks cook through gently on the cool side of the grill, then get layers of homemade sauce over the fire until sticky and lightly charred. Saucing at the end is how you get a glaze instead of burned sugar.
Ingredients
Barbecue Sauce
- 1 cup ketchup
- 1/3 cup packed brown sugar
- 1/4 cup apple cider vinegar
- 2 tbsp molasses
- 1 tbsp Worcestershire sauce
- 1 tbsp yellow mustard
- 1 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/4 tsp cayenne pepper
Chicken
- 4 lb bone-in, skin-on chicken thighs and drumsticks (about 10 pieces)
- 2 tsp kosher salt
- 1 tbsp paprika
- 1 tbsp brown sugar
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp black pepper
- 1 tbsp neutral oil
Steps
Barbecue Sauce
- Simmer all the sauce ingredients in a small saucepan over medium-low heat, stirring often, until slightly thickened, about 10 minutes. Set aside about 1/2 cup for serving. The sauce keeps in the refrigerator for up to a week.
Chicken
- At least 1 hour before grilling (or the night before), pat the chicken dry, season it all over with the salt and refrigerate it uncovered.
- Set up the grill for two-zone cooking and aim for 350 to 375°F on the cool side. Mix the paprika, brown sugar, garlic powder, onion powder and pepper. Rub the chicken with oil, then with the spice mix.
- Cook the chicken skin side up on the cool side with the lid closed until it reads 165°F, 30 to 35 minutes.
- Brush the pieces with sauce and move them over direct heat for 1 to 2 minutes per side, until the sauce bubbles and chars lightly. Repeat two or three times, until the glaze is sticky and the meat reads 175 to 185°F.
- Rest the chicken for 5 minutes and serve with the reserved sauce.