Ingredients
- BBQ Sauce:
- 2 2 2 cups ketchup
- 1/4 1/4 1/4 cup Worcestershire sauce
- 1/4 1/4 1/4 cup firmly packed brown sugar
- 2 2 2 tablespoons molasses
- 2 2 2 tablespoons whole grain mustard
- 1 1 1 tablespoon of Barbeque Rub (listed below)
- 1/2 1/2 1/2 teaspoon black pepper
- BBQ Rub:
- (This makes a ton of rub)
- 1/4 1/4 1/4 cup salt
- 2 1/2 2 1/2 1/2 tablespoons black pepper
- 3 3 3 tablespoons paprika
- 1 1 1 teaspoon cayenne pepper
- 1/2 1/2 1/2 teaspoon ground cumin
- 1 1 1 teaspoon crushed fennel seed
- to the chicken, I am starting with a rub. This is so simple, it’s just salt, pepper, paprika, cayenne, cumin and fennel seed, but the flavors pack a punch. Mix these up, and it’s ready to go.
- For the Chicken:
- 1 1 6 fryer chicken, broken down into 6 pieces (breast, wings, thighs + legs)
- Vegetable Oil, for the grill
Preparation
Step 1
Give these a rub thoroughly with a tablespoon or two of the BBQ Rub and transfer to a plate. Take to grill.
I’m heating my grill to medium – it’s okay to go slow with chicken, especially because as a meat, it’s more delicate than red meat and will dry out quicker. There’s no need to blast it, in fact, I think that’s how most people overcook meat on the grill.
Brush the grill with oil and immediately add the chicken, skin side down. Grill breast halves, thighs, and drumsticks, skin side down, over direct heat for 10 minutes to get nice, deep sears. Flip, move to indirect heat, and grill, covered, until an instant-read thermometer inserted into the thickest part of thighs registers 165 degrees, 10 to 15 minutes.
Grill wings over direct heat, flipping often, until cooked through, about 10 minutes. At the last second, brush the chicken with the BBQ sauce, flip, and brush the other side. Transfer chicken as cooked to bowl with BBQ Sauce and turn to coat. Cover with foil.
Enjoy!