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Kansas City-Style BBQ Chicken

Source of Recipe

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List of Ingredients

2 teaspoons paprika
1-3/4 teaspoons garlic powder
2-1/2 teaspoons chili powder
Freshly ground pepper, to taste
1 (3-1/2 to 4-pound) chicken, trimmed of visible fat but not skinned
1 cup ketchup
5 teaspoons molasses
1 tablespoon packed dark brown sugar
1-1/2 teaspoons Worcestershire sauce
1-1/4 teaspoons dry mustard


Recipe

Spray the grill rack with nonstick spray; prepare the grill for indirect heating.

Combine the paprika, 1-1/4 teaspoons of the garlic powder, 2 teaspoons of the chili powder, and pepper in a bowl.

Cut out the chicken's backbone with poultry shears. Open the chicken out flat, skin-side up. With your fingers, loosen the skin over the breasts, legs, and thighs, and spread the paprika mixture under the skin. Let stand 15 minutes.

Meanwhile, in a small saucepan combine the ketchup, molasses, brown sugar, Worcestershire sauce, mustard, and the remaining 1/2 teaspoon each garlic powder and chili powder. Bring to a simmer over medium heat; reduce the heat to low and simmer 5 minutes, stirring often.

Place the chicken, skin-side up, over the indirect heat section of the grill. Grill 20 minutes, turn, and grill 20 minutes longer.

Turn the chicken skin-side up; carefully remove the skin with tongs and discard. Grill the chicken 10 minutes more. Brush the chicken with half of the sauce and continue grilling until an instant-read thermometer registers 165ºF when inserted into the thickest part of the breast, and 170ºF when inserted into the thickest part of the thigh, 10 to 15 minutes longer.

Remove from the grill, cover loosely with foil, and let stand 5 minutes before cutting into serving pieces. Cut each breast half horizontally in half. Serve with the remaining sauce.

**Smart Tip: When barbecuing, never add the barbecue sauce until the last few minutes of cooking. The sugars in the sauce tend to burn over long cooking times, ruining the good barbecue flavor you were trying to develop.

6 servings
5 points per serving


Per serving (one halved breast, or one leg with about 3 tablespoons sauce): 226 calories, 6g fat, 77mg cholesterol, 445mg sodium, 15g carbs,1g fiber, 27g protein