Every summer we kids would get excited when Dad rolled out the old Weber and fired it up for a barbecue. But Dad had a major problem with timing so more often than not our burgers ended up barely cooked or totally burnt. As a consequence all four of us, along with Mom, became pretty adept at barbecuing.
Our favorite time to barbecue is in the cooler days of Fall when we’re not battling the humidity and the heat of summer. Our favorite food to barbecue is chicken, slow cooked and slathered in a great homemade barbecue sauce. Our sauce has just the right amount of heat and takes no time to put together, and all the ingredients in this sauce are always right at hand, either in the fridge or in the pantry. The brown sugar gives the chicken a lovely glaze, the cayenne pepper gives it a bit of a kick, and since this sauce has body, it neatly clings to the chicken.
And if you’re done barbecuing for the season, the chicken can also be cooked on a grill pan on the stove.
Mise en place for the sauce.
So simple to prepare.
On the grill.
Easy Barbecued Chicken on the Grill
4 servings
For the Sauce
1 cup ketchup
3 tablespoons apple cider vinegar
1/3 cup brown sugar, tightly packed
2 teaspoons smoked paprika
2 tablespoons Worcestershire Sauce, or other steak sauce
3 cloves garlic, minced
1 teaspoon cumin
2 tablespoons yellow mustard
1/4 teaspoon cayenne pepper, or to taste
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
For the Chicken
8 skin-on, bone-in chicken parts, a mix of breasts, thighs, and legs
1 tablespoon extra virgin olive oil
Kosher salt
Freshly ground black pepper
For the Sauce
Whisk together all the ingredients in a small saucepan over low heat, bring to a simmer, and cook for 5 to 8 minutes until combined and slightly thickened.
For the Chicken
Coat the chicken with the oil and season with salt and pepper. Brush both sides with a thin layer of the barbecue sauce.
Set half the gas grill to high, the other half to medium. If using charcoal or wood, make sure that one side of the grill is cool.
Place the chicken pieces skin-side down on the hottest part of the grill, cover the grill and cook for 5 to 10 minutes until seared. Using tongs turn the chicken over and cook for 5 minutes more until the underside is seared. Move the pieces to the side of the grill set to medium, baste with the barbecue sauce, cover, and cook undisturbed for 20 minutes.
Turn the pieces over and baste them again with the sauce, cover, and cook for an additional 10 to 12 minutes. Repeat, turning the chicken pieces over and basting them with sauce and cooking for another 8 to 10 minutes. The chicken is done when the internal temperature on a meat thermometer registers 165°F. for breasts, 170°F. for thighs.
Remove the chicken to a platter and serve warm.
The chicken can also be cooked on a grill pan on the stove over medium-high heat.
