Sweet and Tangy Barbecued Chicken

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Appears in Cook's Illustrated July/August 2013, America's Test Kitchen TV

We’ve all had it: chicken with burnt skin, parched meat, and a coat of sweet, goopy sauce. By applying some barbecue know-how, surely we could do better.

SERVES 6 to 8

TIME 2¼ hours, plus 6 hours brining

has video

WHY THIS RECIPE WORKS

Indirect cooking is key, as it provides a hotter side for briefly searing the parts and a cooler side for them to cook through gently. Lining up the fattier leg quarters closer to the coals and the leaner white meat farther from the heat, a...

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