BBQ Chicken

Chicken
Written By Alyssa Pascual

Ingredients

  • 3lbs of chicken (we like leg quarters, thighs, and drumsticks)

  • 1T Olive Oil

  • Spice Rub

  • 2 teaspoons paprika

  • 1 1/2 teaspoons salt

  • 1 1/2 teaspoons chili powder

  • 1 tsp EACH onion, powder, garlic powder, brown sugar

  • 1/2 tsp EACH dried thyme, pepper

OR use our pre-seasoned chicken cuts that already have this blend on them!

BBQ Sauce

Use your favorite barbecue sauce or make this homemade version:

  • 1 cup ketchup

  • 1/4 cup molasses

  • 1/4 cup packed brown sugar

  • 2 tablespoons seedless blackberry preserves

  • 2 1/2 tablespoons apple cider vinegar

  • 1 1/2 teaspoons reserved Spice Rub (if you made it from the above directions, if not, don't worry, just skip it!)

Directions

Whisk together all of the Spice Mix Ingredients. Remove 1 ½ teaspoons to a saucepan to use later in your Barbecue Sauce. Drizzle chicken with 1 tablespoon olive oil and rub it all over the chicken. Sprinkle the chicken with half of the Spice Mix and rub into chicken. Flip chicken over and sprinkle with remaining spice mix (it will seem like a lot but use it all). Rub spice mix into chicken. Let chicken sit 30 minutes at room temperature OR you can cover and refrigerate up to overnight and cook later. (If you refrigerate chicken and grill later, let chicken sit at room temperature for 30 minutes prior to grilling for more even cooking.)

If using our pre-seasoned options, simply let it sit at room temperature for 30 minutes prior to grilling.

Meanwhile, add all of the Barbecue Sauce ingredients to the saucepan with the reserved 1 ½ teaspoons spice mix. Whisk together and simmer for 5-10 minutes for the flavors to meld.

  • Grease grill and preheat grill to high heat. Once hot, add chicken and sear, uncovered, for 5 minutes, flip chicken over and sear an additional 5 minutes. Cover, and turn heat down to low so the temperature stays around 325 degrees F when the lid is closed. Cook 5 minutes with the lid closed, flip and cook an additional 5 minutes with the lid closed. Baste chicken with barbecue sauce and cook 1 minute, flip and cook an additional minute. Using an instant read thermometer, check temperature of chicken at the thickest part without touching the bone. Chicken is done when it registers 165-180º F on an instant read thermometer. If chicken isn’t done, continue to grill (covered) and flip chicken and baste with barbecue sauce every 3 minutes until it reaches temperature. Dark meat is best when cooked to 180degrees and white meat is best when cooked to 165F Remove chicken to a serving platter brush with barbecue sauce. Let rest 5 minutes before serving. Serve with additional barbecue sauce.

  • Line a baking sheet with foil (for easy cleanup) and top with a baking/cooling rack if you have one. Lightly spray rack with nonstick cooking spray. Line drumsticks on the baking rack without touching. Let chicken set at room temperature for 30-60 minutes. Meanwhile, preheat oven to 425 F degrees. Bake chicken at 425 F degrees for 30-35 minutes or until cooked through. Remove chicken to a serving platter brush with barbecue sauce. Let rest 5 minutes before serving. Serve with additional barbecue sauce.

Alyssa Pascual
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