Bbq Chicken Recipe

Trim and dry

Pat the chicken pieces dry with paper towels. Trim any excess fat or loose skin so pieces cook evenly.

Rub each piece with olive oil, then season evenly with kosher salt and freshly ground black pepper. Set on a rimmed tray while you make the rub and sauce (or refrigerate uncovered for 1 hour for crisper skin).

In a small bowl combine packed brown sugar, smoked paprika, garlic powder, onion powder, ground cumin, dry mustard and cayenne. Mix until uniform.

Sprinkle and rub the dry mixture evenly over all chicken pieces, coating both sides and under the skin where possible. Let sit 15–30 minutes at room temperature to allow flavors to adhere.

In a small saucepan combine ketchup, apple cider vinegar, brown sugar, Worcestershire sauce, Dijon mustard, hot sauce (if using), water, salt and black pepper. Whisk to combine.

Bring sauce to a gentle simmer over medium-low heat. Cook, stirring frequently, until slightly thickened, about 8–10 minutes. Taste and adjust salt, sugar or heat. Keep warm or transfer to a bowl and set aside for glazing.

Choose your cooking method: Charcoal or gas grill (preferred) or oven roasting. Preheat grill to medium heat (about 350–375°F / 175–190°C) with one cooler zone for indirect cooking. If using oven, preheat to 400°F (205°C) and place a rack on a rimmed baking sheet.

If grilling: place chicken skin-side down over direct heat for 4–6 minutes to develop color and sear. Move pieces to indirect heat, cover, and cook until internal temperature reaches 155°F (68°C), about 20–30 minutes depending on piece size, turning occasionally. If roasting: arrange chicken skin-side up on the rack and roast until internal temperature reaches 155°F (68°C), about 30–40 minutes.

During the last 8–10 minutes of cooking, start glazing: brush a generous layer of the prepared BBQ sauce on chicken, close lid (or return to oven) and continue cooking until internal temperature reads 165°F (74°C) and sauce is tacky, about 2–3 minutes after final glaze. Repeat with a second thin glaze if you like a thicker sauce coating.

If desired, after the final glaze place the chicken over direct heat for 30–60 seconds per side to caramelize the sauce, watching carefully to avoid burning.

Transfer chicken to a cutting board or platter and let rest 5–8 minutes so juices redistribute and final internal temp settles to 165°F (74°C).

Sprinkle with chopped parsley and serve with lemon wedges and extra warmed BBQ sauce on the side.