BBQ Chicken

The key to perfect barbecue chicken is to apply the sauce when the chicken is almost done. This prevents the sauce from burning. For a boost of flavor, I season my chicken with a spicy dry rub instead of just salt and pepper.

For the Homemade BBQ Sauce:

2 cups ketchup

1/2 cup water

1/3 cup apple cider vinegar

2 tablespoons light brown sugar

2 tablespoons molasses

1 teaspoon crushed red pepper flakes

1 teaspoon onion powder

1 teaspoon ground dry mustard

1 tablespoon Worcestershire sauce

For the BBQ Chicken:

Vegetable oil, for the grates

2 tablespoons paprika

1 tablespoon chili powder

1 teaspoon garlic powder

2 teaspoons kosher salt

1/2 teaspoon freshly ground black pepper

2 1/2 pounds mixed chicken parts, such as breasts, thighs, drumsticks, and wings

1 cup Homemade BBQ sauce

To make the Homemade BBQ Sauce: In a large saucepan combine the ketchup, water, vinegar, brown sugar, molasses, red pepper flakes, onion powder, dry mustard, and Worcestershire sauce. Over high heat, bring the sauce to a boil. Reduce the heat to medium-low and simmer, stirring occasionally, until the sauce thickens, about 20 to 25 minutes. Measure out 1 cup of sauce. Refrigerate the remaining sauce for another time.

To make the BBQ Chicken: Preheat a clean grill to medium-high with the lid closed for 8 to 10 minutes. Lightly brush the grates with oil.

In a small bowl combine the paprika, chili powder, garlic powder, salt, and pepper. Generously season the chicken with the dry rub.

Place the chicken on the grill. Close the lid and cook, turning once or twice, until no longer pink in the middle, 12 to 15 minutes per side. During the final 5 minutes of cooking, baste the chicken with the barbecue sauce. Remove the chicken from the grill and serve warm.

Serves 4.

Cooking Tip: Making a homemade barbecue sauce is very easy, but it does take time. Use your favorite bottled barbecue sauce if you prefer.

Suggested Sides: Pete’s Baked Beans and Grilled Lime Scallions