Classic Barbecued Chicken

Slug Icon WHY THIS RECIPE WORKS Despite its popularity, barbecued chicken recipes cause grillers plenty of headaches. Most recipes call for searing chicken quickly over high heat, but we found that starting the chicken over low heat slowly rendered the fat without the danger of flare-ups. Using a method called “grill roasting” ensured that we had almost completely cooked chicken before we were ready to add our sauce. We created a thick, complex layer of barbecue flavor for our grilled chicken by applying the sauce in coats and turning the chicken frequently as it cooked over moderate heat and then finishing it over higher heat. See the sidebar that follows the recipe.

SERVES 4 TO 6

Don’t try to grill more than 10 pieces of chicken at a time; you won’t be able to line them up on the grill as directed in step 5.

QUICK BARBECUE SAUCE

3

cups store-bought barbecue sauce

½

cup molasses

½

cup ketchup

¼

cup cider vinegar

3

tablespoons brown mustard

2

teaspoons onion powder

1

teaspoon garlic powder

CHICKEN

1

teaspoon salt

1

teaspoon pepper

¼

teaspoon cayenne pepper

3

pounds bone-in chicken pieces, breasts halved crosswise and leg quarters separated into thighs and drumsticks, trimmed

1

(13 by 9-inch) disposable aluminum roasting pan (if using charcoal)

1. FOR THE QUICK BARBECUE 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: Combine salt, pepper, and cayenne in small bowl. Pat chicken dry with paper towels and rub evenly with spice mixture.

3A. FOR A CHARCOAL GRILL: Open bottom vent completely. Place disposable pan on 1 side of grill. Light large chimney starter filled with charcoal briquettes (6 quarts). When top coals are partially covered with ash, pour evenly over half of grill, opposite pan. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes.

3B. FOR A GAS GRILL: Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Leave primary burner on high and turn other burner(s) off. (Adjust primary burner as needed to maintain grill temperature around 350 degrees.)

4. Clean and oil cooking grate. Place chicken, skin side down, on cool side of grill. Cover (positioning lid vent over chicken if using charcoal) and cook until chicken begins to brown, 30 to 35 minutes. Measure out 2 cups of sauce for brushing chicken.

5. Slide chicken into single line between hot and cool sides of grill and continue to cook, uncovered, flipping chicken and brushing with half of sauce for cooking every 5 minutes, until sticky, about 20 minutes.

6. Slide chicken to hot side of grill and continue to cook, flipping and brushing chicken with remaining sauce for cooking, until well glazed and breasts register 160 degrees and thighs/drumsticks register 175 degrees, about 5 minutes.

7. Transfer chicken to platter, tent loosely with aluminum foil, and let rest for 10 minutes. Serve with reserved sauce.