1946-present - Backyard grill cooks and regional barbecue chicken specialists

Barbecued Chicken

Name: Barbecued Chicken
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 6
Ingredients: 3 1/2 to 4 pounds bone-in chicken pieces; 1 tablespoon neutral oil; 1 1/2 teaspoons kosher salt; 1 teaspoon black pepper; 1 teaspoon paprika; 1 cup ketchup; 1/3 cup apple cider vinegar; 2 tablespoons brown sugar; 1 tablespoon Worcestershire sauce; 1 tablespoon yellow mustard; 1 teaspoon garlic powder; 1/4 teaspoon cayenne pepper, optional

A backyard barbecued chicken recipe with bone-in chicken pieces cooked over indirect heat and brushed with vinegar-tomato barbecue sauce.

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Difficulty

Medium

Prep time

20 minutes

Cook time

50 minutes

Total time

1 hour 10 minutes

Servings

Region

American backyards and regional barbecue communities

Era introduced

1946-present

Introduced by

Backyard grill cooks and regional barbecue chicken specialists

Recipe tools

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The Story

Barbecued chicken became a backyard staple as postwar patios, kettle grills, and bottled sauces spread through American suburbs. It also has regional seriousness, from vinegar-mopped Southern chicken to Cornell chicken in upstate New York. The key is patience: cook bone-in pieces mostly over indirect heat, then sauce late so the glaze sets without burning.

Ingredients

3 1/2 to 4 pounds bone-in chicken pieces
1 tablespoon neutral oil
1 1/2 teaspoons kosher salt
1 teaspoon black pepper
1 teaspoon paprika
1 cup ketchup
1/3 cup apple cider vinegar
2 tablespoons brown sugar
1 tablespoon Worcestershire sauce
1 tablespoon yellow mustard
1 teaspoon garlic powder
1/4 teaspoon cayenne pepper, optional

Equipment

Grill
Saucepan
Instant-read thermometer
Pastry brush
Tongs
Measuring cups and spoons

Directions

Pat chicken dry and rub with oil, salt, pepper, and paprika.
Heat grill for indirect medium heat, about 325 to 350 degrees F.
Place chicken skin-side up away from direct heat.
Cook covered 30 to 35 minutes, turning occasionally.
Simmer ketchup, vinegar, brown sugar, Worcestershire, mustard, garlic powder, and cayenne for 5 minutes.
Brush chicken with sauce during the last 10 to 15 minutes of cooking.
Move briefly over direct heat to set the glaze if needed.
Cook until chicken reaches 165 degrees F in the thickest pieces.
Rest 5 minutes before serving.

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Barbecued Chicken

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The Story

Ingredients

Equipment

Directions

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