Sweet and Tangy Barbecued Chicken

Name: Sweet and Tangy Barbecued Chicken
Yield: Serves 6 to 8
Ingredients: 2 tablespoons, packed dark brown sugar; 4 1/2 teaspoons, kosher salt; 1 1/2 teaspoons, onion powder; 1 1/2 teaspoons, garlic powder; 1 1/2 teaspoons, paprika; 1/4 teaspoon, cayenne pepper; 6 pounds, bone-in chicken pieces (split breasts and/or leg quarters), trimmed; 1 cup, ketchup; 5 tablespoons, molasses; 3 tablespoons, cider vinegar; 2 tablespoons, Worcestershire sauce; 2 tablespoons, Dijon mustard; 1/4 teaspoon, pepper; 2 tablespoons, vegetable oil; 1/3 cup, grated onion; 1 , garlic clove, minced; 1 teaspoon, chili powder; 1/4 teaspoon, cayenne pepper; 1 large, disposable aluminum roasting pan (if using charcoal) or 2 disposable aluminum pie plates (if using gas)

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

Main Courses

Chicken

Grilling & Barbecue

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.

SERVES6 to 8

TIME2¼ 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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