Recipe by Chef John
"When it comes to barbecued chicken, everyone wants that nice thick glaze of sauce attached to the skin, and the only way to do it, is brush it on as it cooks.
Therein lies the problem. Because of the sugar content, it only takes a minute for a barbecue sauce to go from brick-red to solid black. I just 'mark' the chicken's vulnerable skin side, then cook it all the way through in a closed grill, brushing on the glaze as it cooks."
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chicken, into halves
ground black pepper
barbeque sauce, or as needed
Rack up another hit for Chef John! We woke up Memorial Day morning, looking for a simple grilled bbq chicken recipe..... This Is It! Super-Simple and Tasty. A Big Hit at our celebration. This recipe has definitely earned a spot in the regular rotation. Thanks, Chef John!
Really liked this and will use it again. Did it per the recipe and video other than I used leg and thigh quarters. My only adjustment I will make the next time is to cook the skin side down longer and at slightly lower temp. I didnt cook it long enough and then my fire was so how that the bottom no skin side burnt even with no barbecue sauce applied. The part eaten was delicious and moist and a different flavor that I attribute to the vinegar.
Took quite a bit longer than 35 minutes but it was worth the wait.
I cooked this for my wife and I, and we loved it. Simple, and really, really good !
So finger-licking good! Made this on a whim at 9:00 p.m. and it was just fantastic. I prepped this exactly as directed and it was perfect. Flavorful, juicy, and exactly what you want in BBQ chicken. Loved it!
* Percent Daily Values are based on a 2,000 calorie diet.
Chef John's Barbecue Chicken
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 218
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