Barbecued Pulled Chicken For Charcoal Grill

Name: Barbecued Pulled Chicken For Charcoal Grill
Yield: Serves 6 to 8
Ingredients: 8 , bone-in, skin-on chicken leg quarters (about 7 pounds total), trimmed of backbone (see illustrations below) and excess fat; 1 , large onion, peeled and quartered; 1/4 cup, water; 1 1/2 cups, ketchup; 1 1/2 cups, apple cider; 3 tablespoons, Worcestershire sauce; 3 tablespoons, Dijon mustard; 1/4 cup, molasses; 1/2 teaspoon, ground black pepper; 4 tablespoons, cider vinegar; 1 tablespoon, vegetable oil; 2 medium cloves, garlic, minced or pressed through garlic press (about 2 teaspoons); 1 1/2 tablespoons, chili powder; 1/2 teaspoon, cayenne pepper; , hot pepper sauce, such as Tabasco

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Appears in Cook's Illustrated July/August 2005, America's Test Kitchen TV

Main Courses

Chicken

Grilling & Barbecue

Most recipes stick with boneless breasts and bottled sauce. How about a barbecue sandwich that rivals pulled pork in a fraction of the time?

SERVES6 to 8

TIME2½ hours, plus 1 hour soaking

has video

WHY THIS RECIPE WORKS

For an excellent barbecued pulled chicken recipe that wouldn’t take all day, we chose whole chicken legs, which combine great flavor, low cost, and resistance to overcooking, and then used a roasting rack, which allowed us to barbecue 12 le...

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