You can make barbecued chicken with any individual
parts you like (breasts, thighs, drumsticks,
or wings), but a whole bird gives everyone the
most choices.
Makes 6 to 8 servings
Canola oil for greasing the grill grate
One 4- to 5-pound chicken, giblets and neck
removed, cut into 9 pieces.
Sweet-and-Spicy Barbecue Sauce (recipe
follows)
1-Set up a grill for direct cooking over medium
heat—that is, heat a gas grill to medium heat
or build a medium-hot, well-ashed coal bed in a
charcoal grill.
2- Lightly oil the grill grate. Place the chicken,
skin side down, 4 to 6 inches directly over the
heat source or coals. Mop with the Sweet-and-
Spicy Barbecue Sauce. Cover the grill and cook,
turning occasionally and mopping generously
with the sauce, until the sauce has caramelized
and the juices from the meat run clear, and until
a meat thermometer inserted into the thickest
part of the breast without touching bone registers
160°F (our preference) or 170°F (the USDA recommendation),
16 to 18 minutes.
3- Since the breasts, wings, and back will be done
fi rst, move them to a cooler part of the grate, cover
the grill, and continue to cook the thighs and
legs for about 5 more minutes, until a meat thermometer
inserted into the thickest part of the
thigh without touching the bone registers 165°F
(our preference) or 180°F (the USDA recommendation).
Mop generously with any remaining
sauce, transfer to a carving board, and let stand for
5 minutes.
To make “grilled” chicken in a broiler,
preheat
the broiler and cover a broiler pan with aluminum
foil, spraying it lightly with nonstick spray to
prevent sticking. Place the chicken pieces skin
side down on the foil and broil 4 to 6 inches from
the heat source for 10 minutes (without mopping
with the sauce). Turn and continue broiling for
5 more minutes. Turn again and mop generously
with the Sweet-and-Spicy Barbecue Sauce.
Continue broiling, mopping often and turning,
until the chicken reaches the desired internal
temperature, 3 to 5 more minutes. Again, the
breast, wings, and back will be done fi rst.
Sweet-and-Spicy Barbecue Sauce
Consider making a double batch of this sauce,
freezing half, and saving it for your next backyard
barbecue.
Makes about 21⁄4 cups
ingredients:
2⁄3 cup tomato paste
2⁄3 cup water
1⁄2 cup packed dark brown sugar
1⁄4 cup unsulfured molasses
1⁄4 cup cider vinegar
2 tablespoons chili powder
2 tablespoons light corn syrup
1 tablespoon Worcestershire sauce
1 teaspoon onion powder
1 teaspoon salt
1 teaspoon freshly ground black
pepper
1⁄2 teaspoon garlic powder 1⁄2 teaspoon cayenne, or less to taste
1- Whisk the tomato paste, water, brown sugar,
molasses, vinegar, chili powder, corn syrup, Worcestershire
sauce, onion powder, salt, ground pepper,
garlic powder, and cayenne in a medium saucepan
set over medium heat until the sugar dissolves.
2-Bring the mixture to a simmer; then reduce the
heat to low and simmer, uncovered, until slightly
thickened, whisking fairly often to make sure it’s
not sticking, about 10 minutes.
Variations: Add any of the following to the
sauce: 1 tablespoon smoked paprika, 2 teaspoons
dried oregano, 1 teaspoon ground cumin, 1
teaspoon celery seed, and/or 1 ⁄4 teaspoon ground
cloves.
For a more savory sauce, reduce the brown
sugar to 1⁄4 cup; or omit the brown sugar altogether
and add 1⁄4 cup maple syrup.
