I love this jazzed-up barbecue sauce! You can use a mix of chicken breasts, thighs, and drumsticks, making sure they add up to about 10 pieces. This barbecue chicken produces perfectly cooked meat that boasts intense flavor from the grill and a liberal application of tangy-sweet barbecue sauce.
- 3 cups barbecue sauce (bottled) I used Bulls Eye Original
- 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
- 1 teaspoon salt
- 1 teaspoon pepper
- 1/4 teaspoon cayenne pepper
- 3 pounds bone-in, skin-on chicken pieces (breasts, whole legs, thighs, and/or drumsticks), trimmed and breasts halved
For the 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.)
For the chicken: Mix salt, pepper, and cayenne in small bowl. Pat chicken dry with paper towels and rub spice mixture all over chicken pieces.
Turn all burners to high, close lid, and heat grill for 15 minutes. Scrape cooking grate clean and oil grate. Leave primary burner on high and turn all other burners off. Position chicken over cooler side of grill and cover.
Cook until chicken begins to brown, 30 to 35 minutes. Move chicken into single line close to coals. Begin flipping chicken and brushing with 2 cups sauce every 5 minutes until sticky, about 20 minutes.
Slide chicken pieces over coals and continue to brush chicken until sauce on chicken becomes crusted and internal temperature of breast meat registers 165 degrees and legs, thighs, and drumsticks register 175 degrees, about 5 minutes. Transfer chicken to platter, tent with foil, and let rest 10 minutes. Remove foil and serve, passing remaining sauce at table.
Source- Cook’s Country