Barbecued Chicken

By ruthg

Avoid rookie mistakes when it comes to barbecuing. If you apply the sauce too early, it will scorch. And most sauces are too sweet, which is where this vinegary version comes in.

Makes4 servings

Recipe by Alison Roman

Photograph by Peden + Munk

July 2013

Ingredients

• 2 tablespoons vegetable oil
• 1/4 cup tomato paste
• 2 teaspoons garlic powder
• 2 teaspoons onion powder
• 1 teaspoon smoked paprika
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon freshly ground black pepper
• 1/2 cup apple cider vinegar
• 1/2 cup fresh orange juice
• 1/3 cup light brown sugar
• 1/3 cup mild-flavored (light) molasses
• 2 tablespoons Worcestershire sauce
• 2 teaspoons mustard powder
• Kosher salt

Details

Servings 4
Adapted from bonappetit.com

Preparation

Step 1

Heat oil in a medium saucepan over medium heat. Add tomato paste and cook, stirring often, until paste turns brick-red, about 2 minutes. Add garlic powder, onion powder, paprika, cayenne, and black pepper. Cook, stirring, until fragrant, about 1 minute. Add vinegar, orange juice, brown sugar, molasses, Worcestershire sauce, mustard powder, and 3 cups water. Cook, stirring occasionally and scraping up any browned bits, until reduced by half, 50–60 minutes; season with salt.

Prepare grill for medium heat. Season chicken with 4-3-2-1 Spice Rub. Grill, turning occasionally, until lightly charred, 15–20 minutes. Continue grilling, turning and basting with barbecue sauce often, until chicken is cooked through and an instant-read thermometer inserted into the thickest part of thigh registers 165°, 8–10 minutes longer.

DO AHEAD: Barbecue sauce can be chilled 1 week ahead.