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Ingredients
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Chicken & Marinade
Barbecue Sauce / Rub
Finishing & Garnish
Method
Chicken & Marinade
Prepare chicken
Pat the chicken pieces dry with paper towels. Season both sides with 1 tablespoon kosher salt and 1 teaspoon black pepper, rubbing it into the skin and under the skin where possible.
In a large bowl, whisk together 2 tablespoons olive oil and 2 tablespoons fresh lime juice. Add the seasoned chicken and turn to coat. Let sit at room temperature for 20–30 minutes (or refrigerate up to 2 hours). If refrigerating, bring to room temperature 20 minutes before cooking.
Barbecue Sauce / Rub
Make dry rub
In a small bowl combine 2 tsp smoked paprika, 1 tsp ground cumin, 1 tsp garlic powder, 1 tsp onion powder, 2 tbsp brown sugar, and 1 tsp chili powder. Mix thoroughly.
Sprinkle and rub about half of the dry rub evenly over the outside of the chicken pieces, pressing it into the skin. Reserve the remaining dry rub for later basting or for extra seasoning after cooking.
Prepare barbecue sauce
In a small saucepan over medium-low heat, combine 3 tbsp tomato paste, 3 tbsp apple cider vinegar, 1.5 tbsp honey, 1 tsp Worcestershire sauce, 1 tsp minced chipotle in adobo (optional), and 60 ml water. Whisk to combine, then bring to a gentle simmer. Reduce heat and simmer 4–6 minutes until slightly thickened. Season with a pinch of salt and a grind of black pepper. Taste and adjust sweetness or acidity (add a little more honey or vinegar if needed).
Cooking
Grill method (preferred for smoky flavor)
Preheat a charcoal or gas grill for direct and indirect heat: one side medium-high (about 400°F/200°C) and the other side lower. Oil the grates. Place chicken skin-side down over direct heat for 4–5 minutes to get good color and crisp the skin, watching carefully to avoid flare-ups. Move chicken to indirect heat, skin-side up, and close the lid. Cook 20–30 minutes until internal temperature reaches 74°C (165°F) near the bone, basting every 7–8 minutes with the prepared barbecue sauce and brushing reserved dry rub on any spots that need more color. If flare-ups occur, move pieces temporarily to the cooler side.
Oven method
Preheat oven to 200°C (400°F). Arrange chicken on a rimmed baking sheet lined with foil and a rack, skin-side up. Roast for 25 minutes, then brush with barbecue sauce and continue roasting 10–20 minutes more until internal temperature reaches 74°C (165°F). For crispier skin, finish under the broiler 2–3 minutes, watching closely to avoid burning.
Finishing & Garnish
When chicken reaches proper temperature, remove from heat and let rest 5–8 minutes. If desired, melt 1 tablespoon butter into the remaining hot barbecue sauce and brush a thin glaze onto the chicken for extra shine and flavor.
Sprinkle chopped fresh cilantro over the chicken and serve with lime wedges on the side. Taste and add remaining salt if needed.