Classic Barbecued Chicken Recipe #338857
From "Cook's Country From America's Test Kitchen," episode 109, "Barbecued Chicken." If using chicken breasts, cut them in half so they cook faster. The test kitchen likes Bull's Eye barbecue sauce.
by DrGaellon
1½ hours | 20 min prep
SERVES 8
- 3 lbs chicken parts
- 1 teaspoon table salt
- 1 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
Barbecue Sauce
- 3 cups bull's eye barbecue sauce
- 1/2 cup molasses
- 1/2 cup ketchup
- 1/4 cup cider vinegar
- 3 tablespoons brown mustard
- 2 teaspoons onion powder
- 1 teaspoon garlic powder
- Preheat grill to high. If you have a high-output grill, heat just one side. If using charcoal, prepare a hot two-level fire.
- Pat chicken pieces dry with paper towels.
- Combine salt, pepper and cayenne. Sprinkle chicken with spice rub on all sides and rub in well.
- Dip a wad of paper towel in oil and rub it over the grill grate. Place chicken pieces on the grill (if using a two-level grill, place chicken on cooler side). Cook about 30 minutes until golden-brown.
- In a medium saucepan, bring sauce ingredients to a boil over medium-high heat, then reduce to a simmer and cook 20 minutes.
- Move chicken pieces over to the hotter part of the grill, turning the meatier side up, and placing thicker portions of the meat facing the heat source. Brush chicken with barbecue sauce. Cook 20 minutes, flipping and basting with sauce every 5 minutes. Place over low coals, or turn gas burner down to medium-low and cook 5 more minutes. Breast meat should be 165°F and thigh meat 175°F.
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5 stars