Sweet and tangy BBQ chicken

description:

Moist chicken cooked on the grill

ingredients:

Chicken
2 Tbsp packed brown sugar
4 1/2 tsp kosher salt
1 1/2 tsp onion powder
1 1/2 tsp garlic powder
1 1/2 tsp paprika
1/4 tsp cayenne pepper
6 lbs bone-in chicken pieces (split breasts and/or leg quarters)

Sauce
BBQ chicken sauce

1 disposable aluminum roasting pan (for the grill)

instructions:

1) FOR THE CHICKEN: Combine sugar, salt, onion powder, garlic powder, paprika, and cayenne in bowl. Arrange chicken on rimmed baking sheet and sprinkle both sides evenly with spice rub. Cover with plastic wrap and refrigerate for at least 6 hours or up to 24 hours.

2) FOR THE SAUCE: Prepare sauce as instructed. Set aside 2/3 cup sauce to baste chicken and reserve remaining sauce for serving. (Sauce can be refrigerated for up to 1 week.)

3) Open bottom vent halfway and place disposable pan filled with 3 cups water 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 other half of grill (opposite disposable pan). Set cooking grate in place, cover, and open lid vent halfway. Heat grill until hot, about 5 minutes.

4) Clean and oil cooking grate. Place chicken, skin side down, over hotter part of grill and cook until browned and blistered in spots, 2 to 5 minutes. Flip chicken and cook until second side is browned, 4 to 6 minutes. Move chicken to cooler part and brush both sides with 1/3 cup sauce. Arrange chicken, skin side up, with leg quarters closest to fire and breasts farthest away. Cover (positioning lid vent over chicken if using charcoal) and cook for 25 minutes.

5) Brush both sides of chicken with remaining 1/3 cup sauce and continue to cook, covered, until breasts register 160° and leg quarters register 175°, 25 to 35 minutes longer.

6) Transfer chicken to serving platter, tent loosely with aluminum foil, and let rest for 10 minutes. Serve, passing reserved sauce separately.

source:

America's Test Kitchen