The secrets to perfect barbecued chicken are to use dark-meat cuts like drumsticks and thighs, to cook the chicken slowly over indirect heat so the outside doesn’t burn before the inside cooks through, and to add the sauce just at the end to glaze the chicken (watch the video for step-by-step instructions). If you have a favorite barbecue sauce, feel free to substitute it.
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Make Ahead Tips
You can make the sauce up to a week ahead. Refrigerate in a covered container.
One of the best barbecued chicken recipes I've made. Although this is time-consuming, it's not difficult. The chicken legs came out a beautiful amber color. The sauce was succulent with hints of sweetness and spiciness without being cloying or overwhelmingly hot. I used chicken leg quarters instead of separate thighs and drumsticks, and that worked out well.
Great rub! I used my favourite barbecue sauce and added djijon and hot sauce. Got rave reviews. It will be my go to rub for many things, even on vegetables.
By far the best barbecued chicken recipe that I've found to date (and I've tried an awful lot of them). The sauce is a perfect balance of sweet, tangy and spicy and is highlighted by the rub. The whole family devoured this. You can read my full review at Taking On Magazines: http://bit.ly/12m19zD
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