End of Summer BBQ: Barbecue Chicken
We had this delicious barbecue chicken on Sunday.Â Everyone loved it!Â It is definitely more work than using a store-bought sauce but I think it is worth it.Â The rub imparts some spice and the sauce has sweetness from the molasses.
No changes to the recipe other than only using bone-in, skin-on breasts.Â And, next time I might make the sauce a day in advance because the leftover chicken tasted even more delicious!
Tim cooked the chicken perfectly — very moist.Â We served the chicken with grilled corn, tomato & mozzarella salad, and tri colore orzo.Â A great end of summer combination!
Best Barbecue Chicken
- Vegetable oil, for grates
- 2 tablespoons paprika
- 2 tablespoons chili powder
- 1 chicken (about 3 pounds), cut into 10 pieces
- 2 cups Simple Barbecue Sauce (recipe below)
Heat grill to medium; lightly oil grates. In a small bowl, combine paprika, chili powder, 2 teaspoons salt, and 1/2 teaspoon pepper; sprinkle spice rub all over chicken. Reserve 1 cup barbecue sauce in a bowl for serving. Keep remaining sauce in another bowl for basting.
Grill chicken, turning often, until cooked through, 15 to 20 minutes (if browning too quickly, move to cooler part of grill). During final 5 minutes of cooking, baste chicken with barbecue sauce. Serve chicken with reserved sauce.
Simple Barbecue Sauce
- 3 cups ketchup
- 1 cup cider vinegar
- 1/2 cup unsulfured molasses
- 2 tablespoons Worcestershire sauce
- 1 cup water
- 1 tablespoon paprika
- 1 tablespoon onion powder
- 1 tablespoon mustard powder
- 1 teaspoon garlic powder
- 1/2 teaspoon ground black pepper
- 1/4 to 1/2 teaspoon cayenne pepper
Combine all ingredients in a medium saucepan.Â Bring to a boil; reduce heat to medium, and simmer until sauce is thickened and reduced by a third (about 30 minutes).
Let cool to room temperature before using.
Makes 3 1/2 cups.
Can be refrigerated up to 2 weeks.