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Classic Barbecued Chicken

Source of Recipe


Cook's Country magazine



List of Ingredients



• -- Quick Barbecue Sauce --
  
• 3 cups barbecue sauce (bottled)
  
• ½ cup molasses
  
• ½ cup catsup
  
• 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
  
• 3 pounds bone-in, skin-on chicken pieces (breasts, whole legs, thighs, and/or drumsticks), trimmed and breasts halved
  






Instructions



1. For the sauce:
   Whisk all ingredients in 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 airtight container for up to 1 week.)
   
   
2. 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.
   
   
3. Open bottom vent on grill. Light large chimney starter filled with charcoal briquettes (about 100 coals) and burn until charcoal is covered with fine gray ash. Place 13- x 9-inch disposable aluminum roasting pan on one side of the grill and pour coals in an even layer over other side of grill. Set cooking grate in place, cover, open lid vents completely, and let grill heat for 5 minutes. Scrape cooking grate clean.
   
   
4. Oil grate and place chicken, skin side down, on cooler side of grill. Cover, with half-opened lid vents over chicken, and cook until chicken begins to brown, 30 to 35 minutes.
   
   
5. Move chicken into single line close to coals. 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° F, and legs, thighs and drumsticks register 175° F, about 5 minutes. Transfer chicken to platter, tent with foil, and let rest 10 minutes. Remove foil and serve, passing remaining sauce at table.
   
   Serves 4 to 6