Indirect cooking is key, as it provides a hotter side for briefly searing the parts and a cooler side for them to cook through gently.
Lining up the fattier leg quarters closer to the coals and the leaner white meat farther from the heat, as well as adding a water pan
underneath the cooler side, helped the dark and white pieces cook slowly and evenly. Applying a simple spice rub along with the salt
deeply seasoned the meat and also helped it retain moisture, while brushing on a homemade sauce in stages allowed it to cling
nicely to the skin and also develop layers of tangy�sweet flavor.
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: Whisk ketchup, molasses, vinegar, Worcestershire, mustard, and pepper together in bowl. Heat oil in
medium saucepan over medium heat until shimmering. Add onion and garlic; cook until onion is softened, 2 to 4 minutes. Add chili
powder and cayenne and cook until fragrant, about 30 seconds. Whisk in ketchup mixture and bring to boil. Reduce heat to
medium?low and simmer gently for 5 minutes. Set aside 2/3 cup sauce to baste chicken and reserve remaining sauce for serving.
(Sauce can be refrigerated for up to 1 week.)
3A. FOR A CHARCOAL GRILL: 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.
3B. FOR A GAS GRILL: Place 2 disposable pie plates, each filled with 1? cups water, directly on 1 burner of gas grill (opposite
primary burner). Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Turn primary burner to medium?high
and turn off other burner(s). (Adjust primary burner as needed to maintain grill temperature of 325 to 350 degrees.)
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 degrees and
leg quarters register 175 degrees, 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.
When browning the chicken over the hotter side of the grill, move it away from any flare�ups.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (968g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 1219 | ||
Calories from Fat: 632 (52%) | ||
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Amt Per Serving | % DV | |
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Total Fat 70.2g | 94 % | |
Saturated Fat 19.9g | 99 % | |
Monounsaturated Fat 29.2g | ||
Polyunsanturated Fat 15.2g | ||
Cholesterol 340.2mg | 105 % | |
Sodium 1932.9mg | 67 % | |
Potassium 1754.3mg | 46 % | |
Total Carbohydrate 54.7g | 16 % | |
Dietary Fiber 8.3g | 33 % | |
Sugars, other 46.4g | ||
Protein 90.7g | 130 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1219
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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